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.
Apple and onion.
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".
Done. I resisted the urge to throw on some chopped parsley for colour.
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!