Liver Pâté

Ingredients:
[ ] 200 grams cooked beef liver, finely chopped
[ ] 60 grams butter
[ ] 50 grams goat cream cheese
[ ] 3 tablespoons warm water
[ ] 1 teaspoon fresh lemon juice
[ ] 2 cloves black garlic
[ ] ½ teaspoon salt
[ ] ¼ teaspoon black pepper

Method:
[ ] Chop the cooked beef liver into small pieces to assist with smooth blending
[ ] Add the liver, butter, goat cream cheese, black garlic and 3 tablespoons warm water to a food processor
[ ] Blend until smooth, scraping down the sides as needed
[ ] Add the lemon juice, salt and black pepper and blend again until fully incorporated
[ ] Transfer to a container and refrigerate for at least 2 hours to firm up
[ ] The pâté should be smooth, glossy and easily spreadable
[ ] Serve on toasted gluten-free bread with fresh herbs or sliced gherkins

Hint:
[ ] Chicken livers may be used instead. Reduce the butter to 40 grams, goat cream cheese to 30 grams and warm water to 1 tablespoon