Chicken Liver Pashtet* Recipe
prune butter. chicken skin chip. light rye toast.
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Ingredients
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Pashtet
Prune Butter
Chicken Skin Chips
Light Rye Toast
Method
Pashtet
- 1
- 2
Add Chicken Livers
Add the chicken livers to the skillet, season with salt, pepper, thyme, and nutmeg. Cook for about 5-7 minutes until the livers are browned but still slightly pink inside.
- 3
Blend the Mixture
Transfer the mixture to a food processor, add the remaining butter and heavy cream. Blend until smooth and creamy.
- 4
Chill
Transfer the pashtet to a serving dish, cover, and refrigerate for at least 2 hours before serving.
Prune Butter
- 5
Prepare Prunes
In a small pot, combine the pitted prunes with a little water and simmer on low heat until soft, about 10 minutes.
- 6
- 7
Chill
Transfer the prune butter to a small bowl and refrigerate until ready to serve.
Chicken Skin Chips
- 8
Prepare the Chicken Skin
Preheat the oven to 180°C (350°F). Lay the chicken skin flat on a baking sheet and sprinkle with salt.
- 9
Bake Chips
Bake the chicken skins in the preheated oven for about 15-20 minutes, or until crispy. Remove and let cool.
Light Rye Toast
- 10
Toast the Bread
In a toaster or under a broiler, toast the slices of light rye bread until golden brown.