Keto chicken liver paté with thyme butter

This gorgeous keto appetizer looks far more advanced than it really is and the ingredients are very affordable. Serve with pickled onions as an amazing appetizer for holiday festivities.
This gorgeous keto appetizer looks far more advanced than it really is and the ingredients are very affordable. Serve with pickled onions as an amazing appetizer for holiday festivities.
USMetric
10 servingservings

Ingredients

Chicken liver paté
  • 1 1 red onionred onions
  • 1 1 garlic clovegarlic cloves
  • 8 oz. 225 g butter
  • 2 tablespoons 2 tablespoons brandy or port wine or other type of liquor that you like (optional)
  • 1 tablespoon 1 tablespoon tomato paste
  • 1 lb 450 g chicken liverchicken livers
Thyme butter
  • 4¼ oz. 120 g butter
  • 1 tablespoon 1 tablespoon dried thyme
  • 1 teaspoon 1 teaspoon ground black pepper

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Chop onion and garlic finely and fry soft in a couple of tablespoons of butter on medium high heat. Remove from the pan.
  2. Increase the heat and add a couple of more tablespoons butter to the same pan. Fry the liver so that it gets fried on all sides. Add liquor. Salt and pepper.
  3. Lower the heat and reduce the juices. Let cool for a couple of minutes.
  4. Place the fried onion, garlic and liver in a food processor or a blender and mix into a smooth batter together with the rest of the butter and tomato paste. Spread out in a small baking dish, about 7 x 8 inches (18 x 20 cm).
  5. Add four ounces of butter for the topping to a small pan and melt carefully on medium heat. Let the white milk protein sink to the bottom and carefully pour the cleared butter into a small bowl.
  6. Stir in thyme and pepper. Pour the melted butter over the paté batter and let cool in the refrigerator.
  7. Serve on seed crackers or thin slices of low-carb bread with pickled red onions or cucumbers.

Tip!

You can make the paté in advance and keep in the freezer. It will keep for 3-4 days in the refrigerator.

2 Comments

  1. Melanie
    What are the freezer guidelines, many thanks. Want to make a batch as will never manage this amount on my own.
  2. Melanie
    Just ate the last piece of this, having frozen it. Seemed OK. Next batch this weekend and this time I'll be using all the butter. Ate with salt pickled red cabbage too. Fabulous. And an easy way to get loads of D3/K2, whilst tasting ruddy "loverly".

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