Seasonal Huckleberry Pâté

Another pâté to add to the collection, this one has some seasonality to it with the huckleberries. Fresh huckleberries have been popping up in the past few weeks and they are delicious. You can certainly use frozen huckleberries from the previous season or buy a bundle and freeze them yourself for future culinary endeavors.

I used the same base recipe from previous pâté ventures, but I made some small changes. The biggest change was the protein, we had a mass amount of pigs this summer, therefore, the protein was changed to pork. The pork that I had was very lean so I added some chilled pork fat. The liver will remain as duck, and the same general spices will be used. The addition of lobster mushroom powder will add some earthiness, not that it needs a lot more, and the huckleberries add a nice savory fruit note that can mellow the salt quite a bit. The last item that was added were hazelnuts, we recently started buying hazelnuts from a local roaster in Eugene, OR by the name of Evonuk Oregon Hazelnuts. They deal mostly in wholesale but their products are not to be passed up. Their hazelnuts are carefully picked and are very consistent, they have a very nice floral note that I have never tasted in a hazelnut.

Pork Pâté with Hazelnuts and Huckleberries

2.75# Pork shoulder

5.55oz Duck Liver

1.5oz Pork Fat

~~

1/2C Diced White Onion

2T Chopped Garlic

1.4oz Salt

1.4t Black Pepper

.6t Pâté Spice

~~

2.75T AP Flour

3ea Eggs

1/2C Brandy

.6C Cream

~~

1T Lobster Mushroom Powder (we made this after our first large shipment of lobster mushrooms, any type of mushroom powder will work.)

4C Hazelnuts

2C Fresh Huckleberries

  • Follow the same process as the duck pate using your new recipe above.
  • You will hand fold the huckleberries, mushroom powder, and hazelnuts in after you have added the panade and mixed the forcemeat in the mixer.

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