This recipe offers a delightful and savory dish that combines the rich flavors of liver with the sweetness of apricots and the crunch of nuts, resulting in a sophisticated pâté or spread perfect for a special occasion or an elegant appetizer.
| 6 | 1h | Easy |
|---|---|---|
 |  |  |
Ingredients
- 350 gr. Rabbit liver (chicken is fine).
- 250 gr. Butter.
- 100 gr. Fresh cream.
- 30 gr. Dried apricots.
- 25 gr. Walnut.
- 15 gr. Pistachios.
- 1 Onion.
- 1 Red grapefruit
- 1 Yellow grapefruit.
- Salt and pepper.
Method
- Slice the onion and gently fry it over very low heat with 30 g of butter for 3-4 minutes.
- Add the liver and cook for 10 minutes.
- Season with salt and pepper, then add the fresh cream and cook for an additional 10 minutes.
- Meanwhile, chop the apricots, walnuts, and pistachios, and peel the grapefruit.
- Butter a plum cake mold, line the sides with baking paper, and sprinkle the bottom with the mixture of nuts and apricots.
- Blend the liver mixture in a food processor, adding the remaining soft butter until it becomes creamy and smooth.
- Pour the liver cream into the mold, cover it, and refrigerate for at least 30 minutes.
- Garnish with the remaining nuts, pistachios, chopped apricots, and the peeled grapefruit.