Chicken Liver Pate with Fried Onions and Radish Salad

By cserumga

Ingredients

• For the Pate:
• 8 oz chicken livers
• 2 Tbsp unsalted butter
• 2 small shallots, finely chopped
• Kosher salt and freshly ground black pepper
• 1 Tbsp Cognac
• 2 Tbsp heavy cream
• For the Fried Onions:
• 1 cup thinly sliced yellow onion
• 2 Tbsp white wine vinegar
• 4 cups vegatable oil
• 2 cups all-purpose flour
• For the Radish Salad:
• 6 medium radishes
• 2 Tbsp prepared or freshly grated horseradish
• 2 tsp extra-virgin olive oil
• 1 tsp white wine vinegar
• 3 tsp Dijon mustard
• 1 tsp chopped parsley
• Kosher salt and freshly ground black pepper
• 8 sliced challah or Pullman white bread
• 2 tsp Dijon mustard

Details

Servings 4

Preparation

Step 1

To make the pate:
With a paring knife, remove any fat, veins, and membranes from the livers. Rinse the livers under cold water until the water runs clear, and place on paper towels. In a large heavy-bottomed skillet over medium heat, add the butter and shallots, and saute until golden. Season the livers with salt and pepper and add to the skillet. Saute on both sides for about 5 minutes. Add the Cognac, stir, and cook another minute or so until the alcohol has evaporated. Remove from heat and set aside to cool.

Add the livers, including the pan juices, to a food processor and pulse until blended. Add the cream and blend until smooth. Season with salt and pepper. To make a very fine pate, press the mixture through a seive; for coarser pate, use as is. Transfer the pate to a container. (Any leftovers will keep in the refrigerator for 1 week).

To make the fried onions:
In a bowl, combine the onion and vinegar, and set aside for 10 minutes. Fill a large heavy-bottomed pot with vegetable oil. Heat the oil to a temperature of 350-360F. The oil is ready when you can see it moving around in the pot; test with a small piece of onion, making sure that the oil sizzles when the onion is added. Drain the onion and dip into the flour, shaking off any excess. Working in batches, fry the onion in the oil until golden and crisp, about 1 minute. Using a slotted spoon, transfer the onion to paper towels and season with salt.

To maje the radish salad:
Julienne or roughly grate the radishes and place in a medium bowl. Add the horseradish, oil, vinegar, mustard, and parsley and mix well. Season with salt and pepper.

Toast the bread slices on both sides. Evenly spread the pate on 4 slices, and spread mustard on the other 4 slices. Top the pate with the radish salad, followed by the fried onions. Top with the mustard-coated slices, cut the sandwiches into halves, and serve.