Chicken liver pate with mushrooms
Chicken liver provides iron, vitamin B12, and protein, while butter makes the pate smoother and more satisfying. Mushrooms and onion add depth without extra carbs. It is a rich chilled pate for keto snacks.
Soak chicken liver (1000 g) in almond milk (150 g), water (200 g), and salt (10 g) for 4-6 hours, then drain it well. Cook onion (200 g), mushrooms (200 g), and garlic (12 g) in olive oil (50 g), then add thyme (2 g), bay leaf (2 g), nutmeg (1 g), white pepper (1 g), ground ginger (1 g), and cloves (1 g).
Dip the liver into boiling water for 3-4 minutes, then move it to the vegetables and cook 4-5 minutes more until tender. Remove the bay leaf, add butter (200 g), blend until smooth, and chill completely.
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