Pate Recipe

Prepare livers

Rinse the chicken livers under cold water, pat dry, and trim away any connective tissue or greenish bile spots. Slice any large lobes so pieces are uniform in size.

Cook aromatics

In a wide sauté pan, melt 40 g of the butter over medium heat. Add the finely chopped shallots and cook 3–4 minutes until translucent but not browned. Add the minced garlic and thyme and cook 30 seconds until fragrant.

Deglaze and simmer livers

Turn heat to medium-high, add the livers in a single layer and sear 1–2 minutes per side until exterior is browned but interior still slightly pink (you do not want them overcooked). Pour in the white wine and brandy; let the alcohol reduce by half, about 2–3 minutes.

Blend to smooth pâté

Transfer the liver mixture (including pan juices) to a food processor or blender. Add the remaining 40 g butter (cold or room temperature) and the heavy cream. Season with salt, black pepper, and nutmeg. Pulse/blend until completely smooth, scraping down sides as needed—about 1–2 minutes to reach a silky consistency. Taste and adjust seasoning.

Chill

Press the pâté into a loaf pan or several small ramekins, smoothing the top. Cover with plastic wrap (press film directly to surface to prevent oxidation) and chill in the refrigerator at least 3 hours, preferably overnight, to firm and develop flavor.

Soften prunes

If prunes are dry, soak them in just-boiled water for 5–10 minutes until soft; drain well. Reserve 1–2 tablespoons soaking liquid if needed to loosen the aioli later.

Process aioli

In a small food processor, combine the softened prunes, toasted walnuts, mayonnaise, minced garlic, lemon juice, and olive oil. Pulse until the mixture is nearly smooth but still has some small walnut texture—about 20–30 seconds. If too thick, add 1 tablespoon of the reserved soaking liquid or water to reach a spreadable consistency. Season with salt and black pepper to taste.

Chill

Transfer aioli to a small bowl and chill until ready to serve (30 minutes is sufficient). The flavors will meld and the texture will thicken slightly.

Prepare toasts

Preheat oven to 200°C (400°F). Brush both sides of the baguette slices lightly with melted butter. Arrange slices on a baking sheet in a single layer.

Toast and rub

Bake the slices 6–8 minutes, flipping once, until lightly golden. Remove from oven and, while still warm, gently rub the cut side of the halved garlic clove across each toast for a subtle garlic note.

Gratin

Top each warm toast with a small spoonful of grated Gruyère (about 1 tablespoon per slice). Return to the oven and broil/grill on high for 1–2 minutes, watching closely, until the cheese is melted and lightly browned to create a gratin finish. Remove and let cool slightly.

Assemble bouche d'oeuvres

Remove pâté from the refrigerator. For each toast, spread a generous layer (about 1–1.5 tablespoons) of chilled liver pâté onto the gratinated toasts. Dot or pipe a teaspoon of the prune-walnut aioli on top of each pâté smear (or serve the aioli alongside in a small bowl for guests to add).

Garnish and serve

Sprinkle each canapé with a tiny pinch of sea salt flakes and freshly ground black pepper. Add a few chopped parsley leaves or a microgreen on top for color if desired. Arrange on a platter and serve chilled or at cool room temperature. Leftover pâté will keep, covered, in the refrigerator for up to 4 days.