Liver Pate is a classic French dish that has become popular all over the world. This rich and creamy spread is typically made with liver, butter, and various herbs and spices. While the idea of eating liver may be off-putting to some, the decadent taste and texture of Liver Pate make it an irresistible treat.
Liver Pate can be enjoyed in a variety of ways, from spreading it on crusty bread to serving it as a topping for crackers or vegetables. It’s also a great addition to charcuterie boards or as a fancy appetizer at dinner parties.
To make Liver Pate, you’ll need a few key ingredients, including liver, butter, onions, and herbs. While there are many variations of this recipe, most involve cooking the liver with onions and garlic, then blending it together with butter and seasoning. The mixture is then chilled until firm and can be served at room temperature or slightly chilled.
While Liver Pate may seem like a fancy and complex dish, it’s actually quite easy to make at home. With just a few simple ingredients and some basic cooking skills, you can create a delicious and impressive spread that’s sure to impress your friends and family.
If you’re a fan of rich and indulgent foods, Liver Pate is definitely worth a try. Whether you’re serving it as an appetizer or enjoying it as a snack, this classic French dish is sure to satisfy your cravings for something savoury and satisfying.
For those feeling adventurous, here is a liver pate recipe to try at home.

Liver Pate

Recipe by William DickinsonCourse: SnacksDifficulty: Easy


Prep time


Cooking time




  • 300g liver

  • One large onion, roughly chopped

  • 2 cloves garlic, pressed

  • 50g parsley, chopped fine

  • 80g cooking fat


  • Add your fat to the pan and bring to a hot temp, add the liver first, then the onions, seal the liver, so it stays juicy inside and allow the onions to sweat.
  • Add salt to draw out the moisture.
  • Once the liver is browned on the outside and the onions have turned soft, add to a blender with the pressed garlic paste and blend until smooth.
  • You may have to use a rubber spatula to wipe the sides down a few times, and if it just won’t blend you can add more liquid fat like melted butter, or some olive oil for a little pepperiness.

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