Melba Toast with Chicken Liver Mousse and Red Onion Puree
The classic favourite, Chicken Liver Pate, is given a lighter treatment in this smooth and airy mousse. Served on homemade Melba Toasts, and accompanied by a Red Onion Puree, these will be a popular addition to your party menu.
How long will it take?
1 ¼ hours, plus cooling time
What’s the serving size?
Serves 8
What do I need?
For the Chicken Liver Mousse
- 2 tbsp butter
- ¼ cup shallots, finely diced
- 250 g chicken livers
- 2 sprigs fresh thyme
- ¼ cup whisky
- ½ cup + 2 tbsp cream
- Salt and pepper
For the Red Onion Puree
- 2 large red onions, peeled and chopped
- ¼ cup butter
- ¼ cup olive oil
For the Melba Toast
- 1 baguette, cut into ½ centimetre thick slices
- 2 tbsp butter, melted
- Micro-herbs to serve
How do I make it?
To make the Mousse, pat livers with paper towel to remove excess moisture. Melt butter in a frying pan over medium heat, then add shallots. Cook until the shallots have softened, then add thyme and chicken livers. Cook, stirring frequently for 8-10 minutes or until livers are cooked. Add whisky and use a wooden spoon to scrape any pieces stuck to the frying pan. Cook for 2 minutes, then remove from heat and set aside to cool slightly.
