Liver Pâté with Salad - James Martin Chef

Ingredients

• 400g chicken livers, membrane removed
• 15ml olive oil
• Salt and pepper
• Pinch of nutmeg
• Pinch of mace
• 50ml brandy
• 150g butter, cubed at room temperature
• 150g clarified butter
• 6 bay leaves
• 25ml olive oil
• 1 tsp Dijon mustard
• 15ml white wine vinegar
• Splash of water
• Frisée
• Chicory
• 6 slices of sourdough bread
• Put the chicken livers into a tray with the brandy, season and roast for 3 to 4 minutes.
• Place the livers into a food processor with the butter and blitz until smooth, add the spices, spoon into ramekins, then top with clarified butter and a bay leaf. Chill in the fridge.
• Char the sour dough bread with a drizzle of olive oil.
• Whisk all the ingredients together for the dressing and spoon over the leaves.
• To serve, pile the dressed salad onto a plate with the pot of pâté and a slice of charred bread.