Port and Peppercorn Pâté Port and Peppercorn Pâté

Author: Canadian Living

Decorated with a colourful mixed peppercorn crust, this pâté makes a festive presentation. It is lighter than most traditional pâtés because it uses light cream cheese instead of butter.

  • Portion size 500 servings



In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened. Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside. Remove from heat; let stand for 5 minutes.

In food processor, purée together liver mixture, port, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl. Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make-ahead: Refrigerate for up to 1 day.) Sprinkle with peppercorns and parsley.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 34 mg
  • Protein 3 g
  • Calories 29.0
  • Total fat 1 g
  • Cholesterol 68 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 7.0
  • Folate 37.0
  • Calcium 1.0
  • Vitamin A 52.0
  • Vitamin C 3.0
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Port and Peppercorn Pâté