Seamus-Patented Chicken Liver Paté

Silky, rich, and unapologetically savoury — this chicken liver pâté blends garlic, red onion, and crème fraîche into a decadent spread that turns humble livers into pure luxury.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté the aromatics.Melt butter + bacon fat in a pan. Add red onion and cook until soft and sweet. Add garlic paste + thyme.

Step 2

2. Cook the liversAdd chicken livers. Cook 3–4 minutes per side — still slightly pink inside. (Overcooking = metallic taste.)

Step 3

3. Deglaze the pan (optional but glorious). Add a splash of brandy/whisky/wine. Let it bubble off.

Step 4

4. Blend: Transfer everything to a blender. Add crème fraîche, nutmeg, salt, pepper. Blend until silky smooth.

Step 5

5. Taste + adjust: Add more garlic, butter, or crème fraîche if needed.

Step 6

6. Seal: Pour into a ramekin. Melt a little butter and pour over the top to create an airtight seal. Chill 2–3 hours.

Step 7

7. Spread on top of crackers or use as a silky dip for celery and baby cucumbers, or any dipping item of your choice.