Liver Pâté with Salad
Velvety chicken liver pâté topped with golden butter, served alongside crisp, tangy salad greens and charred sourdough. Simple, classic, delicious!
Ingredients
- 400g chicken livers, membrane removed
- 15ml olive oil
- Salt and pepper
- Pinch of nutmeg
- Pinch of mace
- 50ml brandy
- 150g butter, cubed at room temperature
To finish
- 150g clarified butter
- 6 bay leaves
For the salad
- 25ml olive oil
- 1 tsp Dijon mustard
- 15ml white wine vinegar
- Splash of water
- Frisée
- Chicory
- 6 slices of sourdough bread
Method
- Put the chicken livers into a tray with the brandy, season and roast for 3 to 4 minutes.
- Place the livers into a food processor with the butter and blitz until smooth, add the spices, spoon into ramekins, then top with clarified butter and a bay leaf. Chill in the fridge.
- Char the sour dough bread with a drizzle of olive oil.
- Whisk all the ingredients together for the dressing and spoon over the leaves.
- To serve, pile the dressed salad onto a plate with the pot of pâté and a slice of charred bread.
Ingredients
- 400g chicken livers, membrane removed
- 15ml olive oil
- Salt and pepper
- Pinch of nutmeg
- Pinch of mace
- 50ml brandy
- 150g butter, cubed at room temperature
To finish
- 150g clarified butter
- 6 bay leaves
For the salad
- 25ml olive oil
- 1 tsp Dijon mustard
- 15ml white wine vinegar
- Splash of water
- Frisée
- Chicory
- 6 slices of sourdough bread
Method
- Put the chicken livers into a tray with the brandy, season and roast for 3 to 4 minutes.
- Place the livers into a food processor with the butter and blitz until smooth, add the spices, spoon into ramekins, then top with clarified butter and a bay leaf. Chill in the fridge.
- Char the sour dough bread with a drizzle of olive oil.
- Whisk all the ingredients together for the dressing and spoon over the leaves.
- To serve, pile the dressed salad onto a plate with the pot of pâté and a slice of charred bread.
