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Rumaki Pate

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This rich and smooth Rumaki Pâté offers a sophisticated twist on classic appetizers. The deep, savory flavor of chicken livers is balanced by the crunch of water chestnuts and the smoky richness of bacon. Soy sauce adds a subtle umami depth, while warm spices like nutmeg and mustard provide complexity. ItâÂÂs an ideal choice for holiday gatherings, dinner parties, or as a luxurious starter to a meal. Serve chilled with crisp melba toast or crackers for a perfect bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 327.9
Description
This rich and smooth Rumaki Pâté offers a sophisticated twist on classic appetizers. The deep, savory flavor of chicken livers is balanced by the crunch of water chestnuts and the smoky richness of bacon. Soy sauce adds a subtle umami depth, while warm spices like nutmeg and mustard provide complexity. ItâÂÂs an ideal choice for holiday gatherings, dinner parties, or as a luxurious starter to a meal. Serve chilled with crisp melba toast or crackers for a perfect bite.
Ingredients
  • 1/2 pound Chicken livers; cooked
  • 3 tablespoon Soy sauce
  • 1/2 cup Butter or margarine
  • 1/2 teaspoon Onion salt
  • 1/2 teaspoon Dry mustard
  • 1/4 teaspoon Ground nutmeg
  • 1 dash Hot pepper sauce
  • 8 oz Canned water chestnuts, drained & coarsely chopped
  • 6 slices Bacon, cooked and crumbled
  • 2 tablespoon Chopped green onion
Directions
  1. 1
    Ensure chicken livers are cooked through and softened if chilled.
  2. 2
    Place cooked chicken livers into a blender or food processor.
  3. 3
    Pulse until finely chopped, being careful not to over-process into a paste yet.
  4. 4
    Add soy sauce, softened butter, onion salt, dry mustard, nutmeg, and hot pepper sauce to the processor.
  5. 5
    Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
  6. 6
    Transfer the smooth mixture to a mixing bowl.
  7. 7
    Fold in the chopped water chestnuts and crumbled bacon by hand until evenly distributed.
  8. 8
    Spoon the pâté into one large mold or five small molds, pressing firmly to remove air pockets.
  9. 9
    Cover and refrigerate for at least 2 hours to set.
  10. 10
    To unmold, dip the bottom of the mold quickly into hot water for a few seconds.
  11. 11
    Invert onto a serving plate and let stand at room temperature for 15 minutes before serving.
  12. 12
    Garnish with chopped green onions and serve with melba toast or crackers.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 327.9kcal
% Daily Value *
Total Fat 27.5g43%
Saturated Fat 8.5g43%
Cholesterol 50.5mg17%
Sodium 988.2mg42%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days.

Variation: For a smoother texture, you can puree the water chestnuts along with the livers, though chopping them provides a pleasant crunch.

Serving Tip: This pâté tastes best when allowed to come slightly closer to room temperature, as the flavors become more pronounced.

Keywords: appetizer, pate, chicken livers, bacon, water chestnuts, soy sauce, party food, spread, canape, smoked, creamy, holiday, starter, blender, chilled, melba toast
Read it online: https://www.chefs-mate.com/recipe/rumaki-pate/