A question about a recipe: Tuscan Chicken Liver Paté

I have a question about the recipe "Tuscan Chicken Liver Paté" from gluttonforlife.
This pate tasted wonderful but I must have done something wrong. It was very dense and quite dry. What could I have added to moisten and smooth it out a bit. Otherwise the taste was terrific.

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Tuscan Chicken Liver Paté
Recipe question for: Tuscan Chicken Liver Paté


aargersi December 6, 2011
I haven't tried this recipe but when I make mine it has a lot more butter, plus caramelized apples and onions ... maybe more butter (or olive oil as glutton for life suggests)
aargersi December 6, 2011
here's mine in case you are interested! http://www.food52.com/recipes/2269_the_most_requested_pate_ever
gluttonforlife December 6, 2011
Hmm...wondering if you might have cooked it down a bit too much? The only way I could think to rescue it from dryness at the end might be to add more olive oil.
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