It was very brave of you to try this recipe and tangle with such an unfamiliar and somewhat unpleasant ingredient. I myself have always preferred chicken liver pate, but I’m not sure about the iron content. Perhaps you could give yourself permission to buy some pate from an online company or a local butcher? That way you can see if you like the optimal version of the thing before trying again.
This one takes me back to when I was pregnant, I craved chopped liver (which my husband dutifully brought home for me, with bagels).
It was very brave of you to try this recipe and tangle with such an unfamiliar and somewhat unpleasant ingredient. I myself have always preferred chicken liver pate, but I’m not sure about the iron content. Perhaps you could give yourself permission to buy some pate from an online company or a local butcher? That way you can see if you like the optimal version of the thing before trying again.