A Summertime Pâté

Apricot and Lemon Chicken Liver Pâté

With summer stepping over the seasonal threshold, my mother-in-laws stone fruit trees groaning under the burden of their juicy, plump offspring and the nutritional demands of breastfeeding I’ve been trying to eat some more organ meats but it just doesn’t feel like the season for it to me. I’m not craving rich foods suspended in gravy, or dark stewed meats, or any other preparations of offal that I heavily associate with the colder months, but instead want lighter and more hydrating fare. At this time of year that is seasonal veg and plenty of fruit and dairy! I love watermelon paired with creamy salty feta and fresh mint. I adore peak-season tomatoes sliced on heavily buttered sourdough and flaked salt and wheels of gooey soft cheese paired with sweet strawberries. I do like pâté however and it often makes an appearance at a summertime picnic with fruit and preserves. So this week I made it my mission to come up with a pâté that was light and bright; a midsummer celebration of apricots and citrus!