Liver pâté with fresh fruit

Preparation time (without cooling time):

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Ingredients for 6 servings:

  • 4 white gelatine sheets (alternative 6 g powdered gelatine)
  • 4 onions (approx. 150 g)
  • 1 small clove of garlic
  • 1 tbsp butter
  • 150 ml Dry Sherry
  • 400 g fine liverwurst
  • 2 tsp finely chopped fresh marjoram (alternative 1 tsp dried)
  • 1 tsp finely chopped pickled green pepper 


  1. Soak the gelatine in cold water (alternative: prepare powdered gelatine according to package instructions). Peel and dice onions and garlic. Heat butter, sauté onions and garlic over a medium heat. Add sherry and simmer covered for 6-8 minutes. Purée until very smooth. Drain gelatine and dissolve in onion purée.
  2. Blend liverwurst with onion purée, marjoram and pepper. Transfer into a suitable rectangular form and chill covered for 2-3 hours in the refrigerator.
  3. Cut liver pâté into slices and serve.

Click here for more information on cooking and baking with gelatine.

Nutritional values per person approx.:

  • Calories: 272
  • Joules: 1138
  • Protein: 10.9 g
  • Fat: 23 g
  • Carbohydrates: 2 g  


Garnish as desired with fresh fruit such as figs, blackberries and raspberries.