Chicken Liver Mousse on Baguette with Pinot Noir Salt

Chicken Liver Mousse on Baguette with Pinot Noir Salt

Posted by:

Jacobsen Salt Co.

Posted on:

May 26, 2016

  • 1 lb chicken livers
  • 1 pint milk
  • 4 ounces butter
  • 3 large shallots, small diced
  • 5 large cloves garlic sliced
  • 1 tsp Pure Kosher Sea Salt
  • 1⁄2 cup tomato paste
  • 1⁄4 cup heavy cream
  • 1⁄4 cup pinot noir
  • 1 1⁄2 cup fresh raspberries
  • Rustic bread or baguette, sliced or torn, toasted or warmed in the oven
  • Infused Pinot Noir Salt
  • 1⁄2 cup fresh raspberries

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Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Infused Pinot Noir Salt-image

Infused Pinot Noir Salt


A classic and decadent chicken liver mousse, topped with our Infused Pinot Noir Salt and raspberries.

Serves 8-10


Clean and soak the chicken livers for at least 2 hours in milk (overnight if possible). Remove the livers from the milk and dry on a cloth. Discard the milk. 

In a large saute pan, melt the butter over low-medium heat. Add the shallots, garlic, and 1 tsp of kosher salt. Add the tomato paste and cook for about 2 minutes until caramelized. Add 1⁄4 cup pinot noir and cook for about 2 more minutes.

Add the raw livers at the very last minute, then immediately remove from heat. Remove from heat and add the hot mixture to a blender. Add 1 1⁄2 cup raspberries, and the heavy cream and blend on high until mixture is smooth. Pour hot mixture through a strainer and then pour into small mason jars or a shallow serving dish.

Let the mousse cool to room temp and then put into the fridge to set. Top with fresh raspberries and pinot noir salt and serve with toasted or warm baguette.