Chopped livers on toast

Chopped livers on toast

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This is such a simple, inexpensive dish to knock up quickly at home. You can use either chicken or duck livers, preferably fresh rather than frozen though the latter will do.

Ingredients

Quantity Ingredient
250g fresh chicken or duck livers, cleaned
100g butter
2 large shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
salt
freshly ground black pepper
4 slices brown or white bloomer-type bread
a handful land cress, washed and dried
or a handful young watercress, washed and dried
or a handful other small salad leaves, washed and dried

Method

  1. Cut the livers into small, even-sized chunks. Melt half the butter in a saucepan and gently cook the shallots and garlic for 3–4 minutes, stirring every so often, until soft. Take off the heat.
  2. Pat the chicken livers dry with kitchen paper and season with salt and pepper. Melt the rest of the butter in a frying pan until it begins to foam. Add the livers and cook them for a couple of minutes on each side. Transfer to a board and chop finely, or give the livers just a few seconds in a food processor.
  3. Toast the bread on both sides. Mix the livers with the shallots and garlic. Re-season if necessary and spoon generously on to the toasts. Top with the cress and serve.
Tags:
Hix Oyster & Chop House
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