Chicken Liver Pâté with Walnut and Caper Salsa

, from Issue #65. March, 2016
Photography by Aaron McLean.
Chicken Liver Pâté with Walnut and Caper Salsa

I love pâté and this version is super delicious especially when topped with the salsa. Don’t let the livers brown as you want them soft and tender for a silky finish. 


400 grams fresh chicken livers
1 tablespoon olive oil
2 tablespoons butter
1 onion, finely chopped
2 teaspoons finely chopped rosemary
1 tablespoon finely chopped sage
2 cloves garlic, crushed
1 tablespoon capers
½ cup white wine
1 tablespoon balsamic vinegar
½ cup freshly grated parmesan
1 teaspoon finely grated lemon zest
sea salt and ground pepper
To serve
grilled crostini

Walnut and Caper Salsa
50 grams walnuts, toasted and skins rubbed off, roughly chopped
1 clove garlic, crushed
1 tablespoon capers, roughly chopped
¼ cup packed parsley leaves, roughly chopped
2 tablespoons olive oil
1 teaspoon lemon juice
sea salt and ground pepper


Cut the livers in half and trim off sinew and connective tissue.   

Heat the oil and butter in a sauté pan over a medium heat and add the onion, rosemary, sage, garlic and capers with a pinch of salt. Cover and cook until the onions are very tender, stirring occasionally. Add the livers, season and cook very gently for 3 minutes.You don’t want the livers to brown. 

Pour in the wine and vinegar, increase the heat a little and cook for a few minutes until reduced by half but the mixture is still a little wet. 

Transfer to a food processor and blend until smooth. Add the parmesan and lemon zest and blend again. The pâté will be very soft at this point but firms up on cooling. Taste and season with salt and pepper. Cover and refrigerate for at least 2 hours for the flavours to develop.

To serve: Spread on the crostini and top with a spoonful of salsa, if using. Makes about 1½ cups

Cook's tip: The pâté will keep, covered and refrigerated, for three days.

Walnut and Caper Salsa: Combine all the ingredients in a bowl and season.