Liver Pâté with Caramelized Onions and Elderberry Concentrate
Give a classic liver pâté a refined twist.
The addition of elderberry concentrate brings a subtle sweet-acidic note that enhances the richness of the liver, creating a balanced and elegant flavor combination.
Ingredients (6-8 servings)
For the pâté:
500 g liver
120 g butter
200 ml milk
Salt, black pepper
For the caramelized onions:
2 onions
20 g butter
1–2 tbsp elderberry concentrate
Instructions:
1. Boil the liver until fully cooked, then rinse it. For an extra smooth texture, you can briefly boil it again.
2. Grind the cooked liver using a meat grinder.
3. In a saucepan, gently heat the milk with butter until the butter has melted (do not boil).
4. Add the warm milk and butter mixture to the ground liver. Season with salt and pepper, then mix until smooth and well combined.
5. Slice the onions and cook them slowly in butter over low heat until soft, golden, and sweet.
6. Add the elderberry concentrate and let the onions lightly caramelize.
7. Mix the caramelized onions into the pâté or serve them on top.
8. Transfer the pâté into a container and refrigerate until set.
Serving:
Serve on toasted bread or brioche, topped with caramelized onions.
Why try this recipe?
The elderberry concentrate adds depth and a subtle fruity note that beautifully balances the richness of the liver. It’s a simple recipe with a refined result — perfect for both everyday meals and special occasions.
0 comments