Mecklenburg-style Liver Pâté

Ingredients

In this Mecklenburg adaptation, we incorporate local ingredients and flavors to give the liver pâté a distinct Mecklenburg twist. We use Mecklenburg liver, which has a slightly milder flavor compared to the Croatian liver traditionally used. Additionally, we infuse the pâté with Mecklenburg herbs and spices, such as juniper berries and caraway seeds, to enhance the regional flavor profile. We alse have the original recipe for Leber pašteta, so you can check it out.

• 500g (1.1 lb) Mecklenburg liver 500g (1.1 lb) Mecklenburg liver
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice 1/4 teaspoon allspice
• 100ml (3.4 fl oz) Mecklenburg schnapps 100ml (3.4 fl oz) Mecklenburg schnapps
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (total), 10g (saturated)
• Carbohydrates: 2g (total), 1g (sugars)
• Protein: 15g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Mecklenburg liver to the skillet and cook until browned on all sides.
3. 3.
   Remove the liver from the skillet and let it cool slightly. Once cooled, finely chop the liver.
4. 4.
   In a mixing bowl, combine the chopped liver, crushed juniper berries, caraway seeds, salt, black pepper, nutmeg, and allspice. Mix well to combine.
5. 5.
   Gradually add the Mecklenburg schnapps and heavy cream to the liver mixture, stirring continuously until smooth and well incorporated.
6. 6.
   Transfer the mixture to a food processor and blend until the pâté reaches a smooth and creamy consistency.
7. 7.
   Pour the pâté into a serving dish or individual ramekins. Smooth the top with a spatula.
8. 8.
   Cover the dish(es) with plastic wrap and refrigerate for at least 2 hours, or until firm.
9. 9.
   Serve the Mecklenburg-style Liver Pâté chilled, garnished with fresh herbs and accompanied by crusty bread or crackers.

Treat your ingredients with care...

• Mecklenburg liver — Make sure to choose fresh and high-quality liver from a trusted source. Trim any excess fat or connective tissue before cooking.
• Juniper berries — Crush the juniper berries using a mortar and pestle or the back of a spoon to release their aromatic oils.
• Caraway seeds — Toast the caraway seeds in a dry skillet over low heat for a few minutes to enhance their flavor before using.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the pâté mixture.
• If you prefer a chunkier texture, you can reserve a small portion of the liver and chop it into small pieces before adding it back to the pâté mixture.
• Experiment with different herbs and spices to customize the flavor profile of the pâté according to your preferences.
• To make the pâté more spreadable, you can add a little extra cream or butter during the blending process.
• Leftover pâté can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mecklenburg-style Liver Pâté as an appetizer or part of a charcuterie board. Pair it with crusty bread, crackers, or toasted baguette slices. For an elegant touch, garnish with fresh herbs such as parsley or thyme.

Presentation advice

To enhance the presentation, drizzle a small amount of high-quality olive oil over the pâté before serving. You can also sprinkle some freshly ground black pepper or paprika on top for added visual appeal.