Chicken liver pate

Find simple and quick chicken liver pate recipes and learn how to make smooth pate for a delicious and elegant dinner party starter.


 
7hr

This is a rich and decadent chicken liver pate recipe, which is perfect for special occasions and parties.

Recipe by: P. Travisano

 
25min

This pâté makes a delicious and elegant starter. Serve with thin slices of toasted baguette.

Recipe by: MISS AMY

 
1hr15min

This is my own version of a richly flavoured chicken liver pâté.

Recipe by: angusd

 
5hr

A family recipe, this pate has a roux base, and is softer than geletine based pate, making it great for spreading on toast. Pate is a flexible dish - this could be made with lamb or calf liver, or peppers could be mixed in with the onions

Recipe by: zeimusu

 
30min

An elegant starter or first course, this easy chicken liver pate is filled with fresh herbs and goes well with a glass of brandy and toast.

Recipe by: Maida Black

 
7hr15min

A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pâté en terrine with crusty bread, mustard and pickles.

Recipe by: matoutina

 
No reviews
 
36min

A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.

Recipe by: William Anatooskin

 
No reviews
 
6hr30min

A rich and delicious liver spread that's a cinch to make. It's flavoured with rosemary, thyme, white wine and capers. Enjoy with crusty bread, crackers or crostini.

Recipe by: aeyla64

 
No reviews
 
17min

‘Pâté is a real dinner party classic, so the new softer block is the perfect butter of choice to take the hard work out of your prep and make sure you can spend more time with your guests. For a really smooth and creamy pâté I’d recommend Kerrygold block, now softer as you can really tell the difference.’

Recipe by: Kerrygold

 
No reviews
 
2hr35min

This dish is known as chopped liver. It's essentially chicken liver pate, but doesn't use any butter or cream. Eggs are used instead. It's tasty on crackers, bread or in sandwiches.

Recipe by: KarenK

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