Paté On Melba Toast Recipe

Prepare and clean livers

Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue or greenish bits and slice any very large lobes in half so pieces are roughly uniform.

Sauté shallots and garlic

In a large skillet over medium heat, melt 25 g of the butter. Add the finely chopped shallots and cook, stirring, for 3–4 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Cook livers

Increase heat to medium-high and add the cleaned livers to the pan in a single layer. Sear for 2–3 minutes per side until browned on the outside but still slightly pink inside (do not overcook or they will become grainy).

Flambé or deglaze

Remove the pan from the heat briefly, add the brandy or cognac, and carefully return to the heat to flambé or let the alcohol bubble and reduce for about 1 minute. Scrape up any browned bits from the pan.

Blend to pâté

Transfer the liver mixture (including pan juices) to a food processor or blender. Add the remaining 60 g butter (cold, cut into pieces), heavy cream, thyme leaves, salt, pepper, and optional allspice or nutmeg. Pulse until very smooth, stopping to scrape down sides. Taste and adjust seasoning.

Strain and chill (optional for very smooth texture)

For an ultra-smooth pâté, press the purée through a fine-mesh sieve into a bowl using the back of a spoon. Transfer to a ramekin or terrine, smooth the top with a spatula, press a piece of plastic wrap directly onto the surface to prevent discoloration, and chill for at least 2 hours (preferably 4) to set.

Prepare melba toast

Preheat the oven to 180°C (350°F). Arrange the bread slices on a baking sheet. Brush each slice lightly with olive oil or melted butter on both sides. Bake for 8–12 minutes, flipping once, until crisp and evenly golden. Alternatively, use store-bought melba toast.

Slice garnishes

While the toasts cool, very thinly slice the cornichons or gherkins and red onion if using. Chop the parsley or chives.

Assemble canapés

Spread about 1–1.5 tablespoons (15–22 g) of pâté onto each melba toast slice. Top each with a sliver of cornichon, a few slivers of red onion or a few capers, and finish with a sprinkle of chopped herbs and a few sea salt flakes.

Serve

Arrange the assembled toasts on a platter. Serve chilled or at cool room temperature with extra cornichons on the side. Leftover pâté keeps covered in the refrigerator for 3–4 days.

If chilled pâté is very firm, let it sit at room temperature 15–20 minutes before serving to soften slightly. Use plastic wrap or cheesecloth to press a smooth finish on the pâté's surface if using a ramekin; drizzle a thin layer of melted butter on top before sealing to preserve color and add gloss.