Salmon with Lentils

Fresher and more delicious than storebought. Plus you get to say 'I made it myself.'
Directions for: Brandied Fresh Herb Pat

Ingredients

1 Tbsp butter

1 onion, chopped

2 cloves garlic, minced

tsp chopped fresh thyme

1 lb(s) chicken, livers, halved, and, trimmed

cup port

cup brandy

cup cream cheese

tsp dry mustard

tsp ground cloves

tsp allspice

tsp salt

tsp pepper

2 Tbsp finely chopped fresh parsley

Directions

1. In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened.

2. Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside.

3. Remove from heat; let stand for 5 minutes.

4. In food processor, pure together liver mixture, brandy, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl.

5. Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make-ahead: Refrigerate for up to 1 day.)

6. Sprinkle with parsley.

See more: Appetizer, Herbs, French, Poultry, Party Favourites, Saute, Chicken