H/M chicken liver pate

[Georgyporky]

Any ideas how to stop it discolouring, please?
Using something from the kitchen, not a laboratory !

Pate should be kept airtight, I always have baking parchment pressed right down against side once cut. When I make it and it's in a ramekin I pour clarified butter over it to keep it airtight, however once you dig in then you have to totally cover cut surface to keep the air away which causes the discolouration but I usually put it into small enough dishes, say 2 portion, so that once opened it's quickly finished.

My mum always would press it into dish then top with a thin layer of butter, don't know if she clarified hers like PP.

Clarified butter asap and seal the jars / whatever you are sealing it in

Thanks for the replies.

I always use clarified butter, but I was wondering if there was anything natural I could add to the mixture, rather than the nasties added to commercial pates.

I think the discolouration is just from simple oxidisation, the same way an apple will go brown.

I make this too, cover the top in clarified butter, and haven't noticed any deterioration in taste or texture despite the slight greying around the cut sides. (Commercial pâtè does this too, btw, so there may not be any way around it. If you find one, though, let us know!)