How to make Russian PASHTET (паштет) - Cooking with Boris

chicken liver

🥗Healthier: turkey liver

💰Cheaper: pork liver

Turkey liver is leaner while pork liver is more economical.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Place liver in milk for 2 hours (optional).

Cut liver into smaller pieces, about 5-10cm.

Set to boil for 20-30 minutes, removing foam as it appears.

At the same time, cut pig fat, carrots, and onions and fry them together.

At about 20 minutes of boiling the liver, take one piece and test if ready.

Add salt to water and boil for another 2-3 minutes.

After that, slice up liver into smaller pieces and add to pan with other components.

Add nutmeg and bay leaf.. or maybe two.

Fry for 2-3 minutes until mixed well.

Grind with meat grinder or food processor.

Add butter for smoothness and vinegar for taste. Mix/grind again.

Package into favourite container.

Decorate with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens