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Move Over Butter Board, Make Way for the Smoked Chicken Liver Pâté Board


a smoked chicken liver pate board with charcuterie, cheese, pickled vegetables, cashews, fig jam

Have you heard of the butter board trend that was taking TikTok by storm? In short, it’s a charcuterie board where the base is made of flavoured whipped butter and then a number of possible ingredients are piled on top, like jams, fruit, sauces, herbs, you name it. Then, you take bread or crackers and scoop up the butter and toppings. It sounds weird, but looks kind of cool and is an interesting spin on the standard charcuterie board. Not to mention, who doesn’t love butter? As usual though, I had to try to one up the butter board and so created this smoked chicken liver pâté board, just in time for the holidays.


To make the smoked chicken liver pâté board, I seared my chicken liver on the plancha and then threw it into a cast iron pan with garlic, grilled shallots, fresh rosemary, sage, lemon and white wine and then smoked it in the Alchemy smoker. Then, everything in the pan, except the lemon, goes into a blender with butter and grainy Dijon. Make sure to squeeze in the juice from the smoked lemons and discard the rinds. All that gets blended up until smooth and you have the richest, tastiest chicken liver pâté. Once that cools down, spread the smoked chicken liver pâté onto a wood board, top with charcuterie, cheese, nuts, jam, pickled vegetables and serve with sliced toasted baguette. If you want to find out how to make my Smoked Chicken Liver Pâté Board keep reading or jump to the full recipe.


raw chicken liver being sprinkled with all-purpose flour

Set smoker to 325F. Toss your chicken liver in flour and add to the plancha to sear. Cut shallots in half and add to the plancha to sear.


melted butter being poured over chicken liver being grilled on the plancha

Melt butter and pour over top the liver, flip and allow the other side to sear.


white wine being poured into a cast iron pan with the seared chicken livers, garlic, grilled shallots, fresh herbs and lemon

In a large cast iron pan on the plancha add melted butter. Add in the fresh rosemary and sage. Drizzle the liver with white wine and allow to cook another 1-2 minutes. Cut the top off a head of garlic and cut a lemon in half and add both to the pan. Transfer the liver and shallots into the pan and add another ¼ cup of white wine. Place in the smoker for about 30 minutes.


the smoked chicken liver and liquid from the cast iron pan being poured into a blender

Remove the liver from the smoker. Add ½ cup of butter to a blender and transfer the liver, shallots and cloves of garlic, plus the liquid from the pan into the blender. Squeeze the juice from the smoked lemon into the blender, too. Season with salt and pepper, and add in the herbed cream cheese. Blend until all ingredients are combined.


a spoonful of grainy dijon mustard being put into the blender with the smooth chicken liver pate

Add in 1 tbsp grainy Dijon mustard and test if you need more salt. Blend again until incorporated.


sliced baguette being grilled on the plancha with butter to make crostinis

Slice your baguette into rounds and grill on the plancha with butter to make crostinis.


the chicken liver pate being spread onto a wood board

Allow the liver to cool. Once the pate has cooled down, spread across your wood board.


crispy Italian parsley being put onto the chicken liver pate board on top of meats and cheese

Allow the liver to cool and spread across your wood board. Top with your meats, cheese, pickled vegetables, olives, grainy Dijon, fig jam, chopped cashews. Crisp up a couple sprigs of Italian parsley on the plancha with canola oil, garnish your board with the crispy leaves.


the smoked chicken liver pate being scooped up off the board with a crostini

Serve with your crostinis and use them to scoop up that delicious smoked chicken liver pate. Make sure to grab some of those tasty toppings too.


And now for the full recipe...


Smoked Chicken Liver Pâté Board

Makes 6-8 boards

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


Ingredients:

2 lbs chicken liver

½ cup flour

½ lb butter

5 leaves fresh sage

1 sprig fresh rosemary

75g herbed cream cheese

1 head garlic

½ cup white wine

3 shallots

1 lemon

1 tbsp salt

½ tsp pepper

3 tbsp grainy Dijon mustard, divided

Prosciutto

Mortadella

Genoa salami

French ham

150g Edam Cheese

¼ cup roasted unsalted cashews

2-3 tbsp fig jam

2-3 tbsp Pickled peppers + mushrooms

5-6 Pepperoncini peppers

2-3 tbsp green olives

1 baguette

2-3 sprigs Italian parsley


How to Make a Smoked Chicken Liver Pâté Board


Set smoker to 325F.


Toss your chicken liver in all-purpose flour and add to the plancha to sear. Cut the shallots in half and add to the plancha to also sear. Melt half the butter and pour over the top of the liver, flip and allow the other side to sear.


In a large cast iron pan on the plancha add melted butter. Add in the fresh rosemary and sage. Drizzle the liver with white wine and allow to cook another 1-2 minutes and the wine to reduce.


Cut the top off a head of garlic and cut a lemon in half and add both to the cast iron pan. Transfer the liver and shallots into the pan and add another ¼ cup of white wine. Place in the smoker for about 30 minutes.


Remove the liver from the smoker. Add half a cup of butter to a blender and transfer the liver, shallots and cloves of garlic, plus the liquid from the pan into the blender. Squeeze the juice from the smoked lemon into the blender, too. Season with salt and pepper, and add in the herbed cream cheese. Blend until all ingredients are combined. Add in 1 tbsp grainy Dijon mustard and test if you need more salt. Blend again until incorporated.


Slice your baguette into rounds and grill on the plancha with butter to make crostinis.


Allow the liver to cool and spread across your wood board. Top with your meats, cheese, pickled vegetables, olives, grainy Dijon, fig jam, chopped cashews. Crisp up a couple sprigs of Italian parsley on the plancha with canola oil, garnish your board with the crispy leaves. Serve with your crostinis.


Package the extra pâté, while warm, and take a 6x6 inch square of plastic wrap, pour a generous amount of pâté, horizontally in the center and then fold one flap over the pâté and roll and then grab corners of the wrap and spin to create a tight tube and refrigerate.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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