Lemon-Zipped Chicken Liver Mousse

• 1 tablespoon safflower oil
• 1 medium onion, finely chopped (about ⅓ cup)

Pour the oil into a 10-inch sauté pan over medium-high heat. Sauté the onion and liver until cooked, about 5 minutes. Move the contents of the pan to a food processor and add the egg and the spice mixture. Blend until the mixture is smooth and uniform, 3 to 4 minutes. Scrape the mousse into a nice bowl