Chicken-Liver Mousse With Pickled Red Onion Recipe

Recipe By Slurrp

This chicken-liver mousse with pickled red onion is a creamy and flavorful appetizer that is perfect for entertaining. The mousse is made by blending cooked chicken livers with butter, cream, and seasonings until smooth and velvety. The pickled red onion adds a tangy and slightly sweet flavor that complements the richness of the mousse. Serve this delicious spread on toasted baguette slices or crackers for a sophisticated and impressive appetizer.

4.2
21 Rating -
Rate
Non Vegdiet
2hr total
2hr total
Chicken-Liver Mousse With Pickled Red Onion
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ingredients serve

Ingredients for Chicken-Liver Mousse With Pickled Red Onion Recipe

  • 1/10 pound Chicken Livers
  • 0.40 tablespoon Unsalted Butter, Softened
  • 0.03 cup Heavy Cream
  • 1/5 cloves Cloves Garlic, Minced
  • 1/10 teaspoon Fresh Thyme Leaves
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/10 Red Onion, Thinly Sliced
  • 1/20 cup White Vinegar
  • 1/5 tablespoon Sugar
  • 1/20 teaspoon Salt
  • as required Toasted Baguette Slices Or Crackers, For Serving

Directions: Chicken-liver Mousse With Pickled Red Onion Recipe

Cooking Directions

  • STEP 1.Start by cooking the chicken livers in a skillet until they are cooked through and no longer pink in the center.
  • STEP 2.Transfer the cooked livers to a food processor and add butter, cream, garlic, thyme, salt, and pepper.
  • STEP 3.Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed.
  • STEP 4.Transfer the mousse to a serving dish and refrigerate for at least 2 hours to allow it to set.
  • STEP 5.Meanwhile, prepare the pickled red onion by combining sliced red onion, vinegar, sugar, and salt in a bowl.
  • STEP 6.Let the onion marinate in the mixture for at least 30 minutes, stirring occasionally.
  • STEP 7.To serve, spread the chicken-liver mousse on toasted baguette slices or crackers and top with pickled red onion.

Cooking Tips

  • Make sure to cook the chicken livers thoroughly to ensure they are safe to eat.
  • For a smoother mousse, strain the mixture through a fine-mesh sieve after blending.
  • The mousse can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftover mousse in an airtight container in the refrigerator.
  • Serve the mousse chilled or at room temperature.
  • Garnish with fresh herbs, such as parsley or chives, for added flavor and presentation.
Nutrition
value
142
calories per serving
9 g Fat12 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    12g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    12g
  • Fiber
    1g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    1mg
  • Vitamin A
    57mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    137mg
  • Selenium
    19mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp