Rumaki Pate

All the flavors of the classic rumaki appetizer in spreadable form. Chicken livers get blended smooth with softened butter, soy sauce, dry mustard, nutmeg, and a dash of hot sauce, then water chestnuts and crumbled bacon are folded in by hand to keep their texture.

That contrast is what sets this apart from a standard liver pate. The smooth, rich base breaks against the crisp snap of water chestnuts and salty crumble of bacon with every bite. The soy sauce adds umami depth that French-style pates just don’t have.

Blending the livers a few at a time ensures a silky, lump-free texture. Press the mixture firmly into the mold to eliminate air pockets, which leave holes when you unmold. Chilling sets it firm enough to slice, but bring it back to room temperature before serving so the butter softens and the flavors open up.

Pro Tips

• Make sure the livers are fully cooked before blending. Undercooked livers give the pate a grainy, metallic taste.
• Scrape down the sides of the blender frequently while processing. Liver sticks and you’ll end up with uneven texture.
• To unmold cleanly, dip the mold in hot water just to the rim for 5 seconds. Any longer and the outside starts to melt.
• Serve with melba rounds or sturdy crackers. Soft bread tears when you spread.

Variations

• Add a tablespoon of brandy or cognac to the blender for a more traditional French pate flavor.
• Use duck livers instead of chicken for a richer, more intense spread.
• Top the unmolded pate with a thin layer of clarified butter and chives for a classic presentation.