Simple Liver Pâté with a Secret

Simple liver pâté with a secret. It can be used as a base to which various ingredients can be added (fried onions, mushrooms, carrots, herbs, and so on).

I had long been tempted by the idea of making pâté, but what always held me back was that all the recipes online mentioned butter, which is strictly forbidden in kosher cooking! A friend's advice saved the day: just add coconut milk. That's the whole secret... It turned out wonderfully!

In this case, I used kashered liver (that is, liver that had already been broiled to remove all the blood), which is sold frozen. All you need to do with this liver is put it in a blender, add onion (if desired, finely chopped and fried; I did not add any at all), garlic, za'atar, dried herbs, fresh herbs, and a little coconut milk (1/4-1/2 of a standard can for 300 grams of liver, depending on the desired consistency). Add the coconut milk a little at a time, keeping an eye on the consistency.

Then the blender does all the work. To keep the pâté from being dry, an ordinary sautéed carrot works very well (grate and sauté one medium carrot), but I felt like trying something unusual, so I added two boiled eggs instead of a carrot.

Enjoy your meal! photo: Polina Trukhanova

The photographs for this recipe were provided by journalist, photographer, and creator of the Fotoeda.pro project, Polina Trukhanova +7 (905) 738 93 79 | brannka@mail.ru