Gourmet liver pate with pomegranate for the New Year's table: how to make a delicious appetizer

Liver pate is a holiday table classic, but it can be turned into a real culinary masterpiece. Try making a delicate chicken liver pate topped with bright pomegranate jelly. This dish will not only decorate your New Year's table but will also pleasantly surprise your guests with its exquisite appearance and harmonious taste.

The idea of preparing a delicious liver pate with pomegranate jelly for a festive table was published on the Instagram page of food blogger Sofiia with the nickname sofi shuptar. It can be served in bowls or immediately on sandwiches.

Ingredients:

• chicken liver – 500 g
• apple – 2 pcs. or one large
• onion – 1 pc. large
• salt, pepper – to taste
• butter – 50 g

Ingredients for pomegranate jelly:

• pomegranate juice – 500 g
• food gelatin – 1 pack
• pomegranate

Method of preparation:

1. Before cooking, soak the liver for 15 minutes in cold water, wash, and cut it into pieces.

2. Chop apples and onions randomly.

3. Put everything in a preheated frying pan, cover, and simmer for 30 minutes over medium heat, stirring occasionally.

4. Put everything in a blender and blend – you should get a perfect puree.

5. Add butter to the still-warm mashed potatoes and mix.

6. Put the pate in a ring to cool down.

7. Pour the pomegranate juice into a container and let it boil, turn off the stove.

8. Dissolve the gelatin sachet in a small amount of cold boiled water. Wait 5-10 minutes until the gelatin swells and add it to the hot juice, stirring constantly with a whisk.

9. Let it cool to room temperature, and when the jelly begins to thicken slightly, pour over the pate.

10. Put pomegranate seeds in the jelly as desired.

11. Pour the jelly over the pate and refrigerate until the jelly has frozen completely.