Pike liver pate
Composition / ingredients
6
servings:
Cooking method
1. Carefully remove the liver from the pike, wash it well, dry it with a paper towel and put it in the thicket of a blender.
2. Break an egg to the liver.
3. Put butter (it should be soft).
4. Pour in all the dry ingredients: spices, salt.
5. Whisk everything into a homogeneous mass.
6. Spread the resulting mixture into steamer cups, cover with lids.
7. Cook the future steamed pate for half an hour.
8. Let the pate cool down and you can serve it to the table or store it in the refrigerator. But believe me, this snack is not stored for a long time :)
Bon appetit!
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Allspice - 263 kcal/100g
- Pike liver - 131 kcal/100g
