Label
All
0
Clear all filters

Chicken & Duck Liver Pâté with Pickled Beets & Mustard Greens on Brioche Toasts

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Travis Lett

Published 2015

  • About

I can think of few better ways to serve chicken liver pâté, and this is my fallback, especially for parties. Pickled beets and red onions lend a spicy edge to the rich pâté. Small, curly mustard greens are an ideal garnish, but arugula, watercress, or another peppery green will work, too.

Ingredients

  • 1 bunch curly mustard green frills, arugula, or watercress
  • 1 tsp extra-virgin olive oil

Method

Tear the mustard green frills into 2-in [5-cm] lengths. In a mixing bowl, toss the frills with the olive oil, lemon juice, and balsamic vinegar and season with salt and pepper.

Grill or toast the bread according to the method.

Place the toasted bread on a serving plate. Slather a generous layer of pâté on each toast, taking care not to crush th

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title