Ulla's Chicken Live Paté

This Chicken Liver Paté will sure be a hit on any Smörgåsbord. 

 

 

Chicken liver Paté

1 lb chicken livers

2 shallots

1 tsp salt 

1/4 tsp black pepper

1 stick and 1 Tbs butter

2 - 3 Tbs water

2 - 3 Tbs brandy

 

Finely chop shallots. Fry in butter until soft and translucent. Place in blender.

Fry trimmed chicken livers in the same frying pan. Add to blender together with the rest of the butter.

Rinse out pan with the water. Add to blender. Blend all ingredients. Add brandy. Grind everything finely. 

Pour into serving dish and cool.

You could add some heavy crew if desired, if it seems thick. (I did this last time and everybody really liked it!) 

You could just add some extra water instead.

Store in refrigerator,but best served at room temperature.