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Turkey liver pate

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10 servings
1 hour

I made pates before, but for the first time from the turkey liver. The pate turned out to be very tender and tasty. Cooking it is not difficult at all. According to this recipe, it turns out quite a lot. If the pate is too cool, a little boiled water can be added during the grinding process. I took a large carrot and there was a lot of it in the pate, but I like it so much if you like it when there are fewer carrots in the pate, choose a medium carrot for it. You can store such pate in the refrigerator in a tightly closed container for no more than five days. Pate can be a decoration of the festive table, it will be perfectly combined with pickles, sauerkraut, fresh vegetables. It can be a great addition to the first and second dishes.

Turkey liver - 800 g, Milk - 300 ml, Onions - 1 pc., Carrots - 1 pc., Butter - 40 g, Vegetable oil - 40 g, Salt - 10 g

How to make a pate from turkey liver? Prepare the products. It is better to take fresh liver, but if your liver is frozen, thaw it first and it is better if it defrosts in the refrigerator, so the liver will remain juicy. In order for the liver to be juicy, tender and not mustard, I usually soak it in milk for an hour. Wash and peel the vegetables. Remove the butter from the fridge to soften.

Cook the liver in any way - you can fry, extinguish, boil. I put it out in a pan with a little water, it took me 40 minutes. Boiled will be more tender and dietetic. If you like fried - fry on each side for five minutes and put out for 20 minutes under a closed lid with a little water. To make pate, the liver does not have to be cut into portions, you can fry or boil it whole.

Cut the onions and fry over a low heat in a frying pan in vegetable oil until clear, about five minutes.

Grate the carrots over a coarse grater or finely chop and add to the onion. Fry the vegetables together, stirring, until tender. Let the vegetables and liver cool.

Send the liver, onions, carrots to the blender bowl, add soft butter, salt and add spices to taste (I added nothing except salt so as not to interrupt the tender taste of the liver). Grind the products until smooth. Everything did not fit into my bowl at once, I crushed in two stages. Arrange the pate in containers or jars and send to the refrigerator. That's all, the delicious pate is ready, a pleasant appetite!

Important! An improperly selected frying pan can spoil even the nicest recipe. All the details on how to choose the perfect pan for different dishes read here.

Root crops are best washed with a brush or a rigid sponge under a stream of running water.

To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you grate it with a piece of lemon before cutting.