Peppercorn Pâté with Gelatine Glaze
This Peppercorn pâté has been a Lamont Family favourite for many years, and we’ve been let in on the secret recipe. Perfectly combined bold flavours and smooth texture are complimented with a delicate jelly layer making this the perfect savoury spread for any occasion.
30 minutes
3 hours
6
Intermediate
Ingredients
3 tbsp (30 ml) black peppercorns
8 ounces (250 g) fine liver sausage
4 ounces (113 g) cream cheese, softened
1 shallot, finely chopped
¼ cup (60 ml) sweet pickled onions, finely chopped
½ cup (120 ml) jarred, sliced roasted red peppers, finely chopped
¼ cup finely chopped Italian parsley leaves
1 cup beef broth
1 pouch Knox® Unflavoured Gelatine
Tips
- For convenience, you can use pre-crushed peppercorns, but freshly crushed peppercorns will provide the best flavour.
- Ensure the cream cheese is fully softened to make blending easier.
- For a decorative touch, garnish the pâté with a sprig of parsley before serving.
Directions
1. Using a mortar and pestle or peppercorn grinder, crush the peppercorns until coarsely chopped, or pulse them briefly in a spice grinder. Set aside.
2. In a large bowl, combine the liver sausage and softened cream cheese. Using a handheldmixer on a low setting, beat until smooth and well blended, 1-2 minutes. Scrape down the sides with a rubber spatula as needed.
3. Fold in the shallots, pickled onions, roasted red peppers, and parsley. Stir until evenly distributed. Press the mixture into a 4 cup (1 L) serving dish and smooth the top with the spatula.
4. Sprinkle the crushed peppercorns evenly over the surface of the pâté. Gently press them in to adhere.
5. Pour the beef broth into a microwave-safe measuring jug, and sprinkle the gelatine. Let stand for 1 minute to soften. Heat the mixture in the microwave on high for 30–45 seconds. Stir until the gelatine is fully dissolved, about 1 minute.
6. Slowly pour the gelatine mixture over the peppercorn layer, ensuring it covers the surface evenly. Chill the pâté in the refrigerator for at least 3 hours, or until the glaze is set.
7. Serve chilled with your favourite crackers or thinly sliced baguette.