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.

Directions

Prepare the Liver Mousse

1. 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.

2. In a high-powered blender or food processor, pulse the liver four to five times.

3. 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.

Notes:

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 nine-and-a-half minutes. When the timer rings, immediately remove the pot from the fire and transfer the eggs to ice water to cool.

Credits

Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger and Michal Frischman

Recipe tags

Creamy Liver Michal Frischman Michal Frishman Mousse Rich Savory Shabbos

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Rikki Rosenfeld

2 years ago

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.