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Liver mousse showed up on fine dining menus a few years back, and I think it actually revitalized the Shabbos-morning liver course, which seemed to be fading out. Whatever the reason, this rich and creamy version is one of our favorites.
2 tablespoons Gefen Extra-Virgin Olive Oil
1 Spanish or Vidalia onion, halved and sliced thinly
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/2 pound (450 grams) broiled chicken liver, chopped into small pieces
1 jammy hard-boiled egg (see note)
1 teaspoon Pereg Paprika
2/3 cup Gefen Mayonnaise
1/3 cup parve whipping cream (unwhipped)
fig preserves
cornichons
In a large heavy skillet, heat oil over medium heat and sauté the onion, seasoned with one teaspoon salt and 1/4 teaspoon pepper, until the onion is deeply golden, about 40 minutes. Allow to cool.
In a high-powered blender or food processor, pulse the liver four to five times.
Add sautéed onions, remaining one teaspoon salt and 1/4 teaspoon pepper, hard-boiled egg, paprika, mayonnaise, and parve whipping cream. Blend until very smooth. Taste and adjust seasoning.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger and Michal Frischman
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What’s missing is the note. Here it is from the whisk magazine: For eggs that have a jammy yolk that is never chalky, bring a half-inch of water to boil in a medium pot. Once it boils, add in your eggs, cover the pot, turn the flame to medium/high, and set your timer to 9 1/2 minutes. When the timer rings, immediately remove the pot from the fire and transfer the eggs to ice water to cool.
It seems like part of the recipe is missing