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🍽️ Creamy Chicken Liver Spread on Crispy Baguette

452 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken liver
• 2 shallots
• 1 tbsp butter
• 20 ml cognac
• 125 ml whipping cream
• 1 tbsp pickled green peppercorns (jar)
• salt
• pepper (from the mill)
• 1 baguette
• parsley (for garnish)

Instructions

1. 1. Separate the chicken liver into individual pieces.
2. 2. Carefully remove all fat bits, membranes, and sinews from the liver.
3. 3. Peel the shallots.
4. 4. Chop the shallots very finely.
5. 5. Heat the butter in a pan.
6. 6. Sauté the finely chopped shallots in the butter until they are translucent.
7. 7. Add the prepared chicken liver to the pan.
8. 8. Fry the liver over low heat for 2 to 3 minutes on each side.
9. 9. Ensure that the inside of the liver remains pink.
10. 10. Season the mixture with salt and pepper.
11. 11. Pour the cognac into the pan.
12. 12. Swirl the pan briefly to distribute the alcohol.
13. 13. Remove the pan from the heat.
14. 14. Let the mixture cool down completely.
15. 15. Place the cooled liver mixture and the cream into a mixing container.
16. 16. Puree the ingredients with a hand blender until a smooth cream forms.
17. 17. Stir the green peppercorns into the cream.
18. 18. Adjust the seasoning of the paste with salt and pepper to taste.
19. 19. Slice the baguette into slices.
20. 20. Toast the bread slices or roast them in the oven until they are crispy.
21. 21. Spread the liver cream generously over the warm bread slices.
22. 22. Garnish the spreads with fresh parsley.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 452
• Protein: 25 g · Fett/Fat: 18 g · Carbs: 44 g