Name: Chicken & Duck Liver Pâté with Pickled Beets & Mustard Greens on Brioche Toasts
Yield: Serves 4
Cuisine: Italian
Ingredients: Freshly ground black pepper; Four 1-in- [2.5-cm-] thick slices brioche; Flaky sea salt; Dash of aged balsamic vinegar; 1 tsp extra-virgin olive oil; ½ tsp fresh lemon juice; 1 bunch curly mustard green frills, arugula, or watercress; ¼ cup [40 g] Pickled Red Onions; 1 pickled beet, homemade (see variation) or store-bought, cut into thin strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gjelina

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