Chicken Liver Pâté with Fried Onions and Radish Salad

Name: Chicken Liver Pâté with Fried Onions and Radish Salad
Yield: makes 4 sandwiches
Ingredients: 8 ounces chicken livers; 2 tablespoons unsalted butter; 2 small shallots, finely chopped; Kosher salt and freshly ground black pepper; 1 tablespoon Cognac; 2 tablespoons heavy cream; 1 cup thinly sliced yellow onion; 2 tablespoons white wine vinegar; 4 cups vegetable oil; 2 cups all-purpose flour; Kosher salt; 6 medium radishes; 2 tablespoons prepared or freshly grated horseradish; 2 teaspoons extra-virgin olive oil; 1 teaspoon white wine vinegar; 3 teaspoons Dijon mustard; 1 teaspoon chopped parsley; Kosher salt and freshly ground black pepper; 8 slices challah or Pullman white bread; 2 teaspoons Dijon mustard

December 9, 2011

The fried onions in this recipe are sliced very thin and coated with flour to make them crisp. We wanted them to be a bit tart, but the more customary buttermilk just didn’t take the onions where we wanted them to go. So we first soak the onions in vinegar, then flour and fry them; this way they have the acidity we were after. (Think salt-and-vinegar potato chips.) The radish salad adds some heat to the equation, balancing the ensemble.

Recipe notes

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