Chicken Liver Pate

I understand chicken liver is good for those who have Iron deficiency anemia .I recalled years ago when I was pregnant my doctor advised me to eat liver but I refused to have any liver in my meal.I dunno why I dislike chicken liver. But hubby loves chicken liver very much. Most of the time,I will get fresh chicken liver in pint and boil plain for him.He just chop the boiled chicken liver ,mix with salt and mayo,then sandwich with bread. This time I decided to make something interesting instead of boiled liver. It's Chicken Liver Pate!
Ingredients:

I pint fresh chicken liver,boiled and wash with cold water
2 sliced bacon
4 cloves garlic,minced
1 small onion,peel and chopped
2 tbsp beer
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
snipped cut scallion
assorted cracker
2 tbsp tobiko(fish eggs)

Method:

1:Boil water in stock pot,when water rolling boil,add in chicken liver into the hot water.Cook for about 2-3 minutes,removed chicken liver from hot water,then run under cold water to removed the blood.

2: In a large skillet cook bacon until crisp.Drain and crumble bacon:set aside.Remove bacon,reserving 2 tbsp drippings.Add in onion,garlic and chicken liver to the reserved drippings in the skillet.Cook and stir over medium heat about 5 minutes or until liver are no longer pink: cool slightly.

3:In a food processor or blender combine crumble bacon,chicken liver mixture,beer,salt,pepper and nutmeg.Cover and process or blend until combine( mixture will be soft).Then scoop the liver mixture into bowl and wrap with plastic wrap.Cover and chill for 3 to 24 hours.

4:To serve,uncover and invert mold and bowl a platter,remove plastic wrap.Sprinkle with cut scallion and serve on cracker and tobiko.