Liver terrine with blueberry sauce

Recipes - Liver terrine with blueberry sauce

A delicious combination of chicken liver with pistachio and blueberry jam. Thank you, Oana!


  • 1 kg chicken livers,
  • 2 onions,
  • a pack of butter,
  • 2-3 threads of thyme,
  • 2 threads of rosemary,
  • 2-3 laurel leaves,
  • salt, pepper, 3 tablespoons of cognac, 5 tablespoons pistachio, 10 grams gelatin, blueberry sauce or gem

Directions for Liver terrine with blueberry sauce

Finely chop onion and fry it in butter until it gets softer, then add the livers that you cleaned and washed well. Add salt, pepper, thyme, rosemary and the laurel leaf and fry them all at a small temperature until the livers are ready. Let them cool off, remove thyme, rosemary and laurel leafs and mix the rest with the blender until you get a smooth pasta. Put gelatine în 100 ml of water, then add it over the liver cream. Add pistachio (you can replace it with ground walnuts) and cognac and mix until you get a homogeneous cream. Add plastic foil in a tray and pour in the mixture. Sprinkle pistachio and cover the terrine in it. Leave it in the fridge overnight. On the next day slice it,  place it on a platter and add blueberry sauce over it. Enjoy!

Tags: blueberry, liver, pistachio, salt, pepper, laurel, thyme, rosemary, cognac, butter, onions, gelatin, recipes Breakfast & appetizers

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