As I've mentioned many times before, I love chicken liver.  Last weekend we had our lovely friends Tobi and Mandy over for dinner, and for an appetizer I decided to make a quick version of chicken liver mousse.  Because of the season I had an abundance of apples in my fridge and the idea of apples sauteed with butter and nice fresh chicken liver seemed like an ideal pair.

First I sauteed a finely chopped onion and a whole peeled and grated apple. 

Once they were soft I removed them from the pan and quickly fried the chicken livers until they were still pink in the center.  Then I simply chopped the liver into smaller pieces and used my immersion blender to finely combine the liver and apple/onion mixture together until smooth.  If you want this to be velvety take this mixture and press it through a fine mesh sieve, or not, up to you.  I did not.  I seasoned my version with salt and pepper and a few drops of rye whiskey (in honour of Canadian Thanksgiving).

In most mousse's people choose to fold in some cream whipped to medium peaks, I think with this recipe that would really dull both the flavor of the liver and the apple, so I left it as is.  Which means this is more accurately a "very, very finely chopped liver". 

After a few hours in the fridge I served it with some nice crusty bread and a crisp white wine.  Some good accompaniments would also be a nice apple jelly and cornichon if you want to get fancy.

Happy (Canadian) Thanksgiving!