Raspberry chicken liver mousse on toast, xeres vinegar, bed of spinach with butter, beet salad and basil

Burgers, Vegetables and Fruits, Poultry, Salted

Nice appetizer or tapas with some greens on a country bread.


Recipe for 4 persons

Chicken liver

12 Unit(s)
Poultry liver
2 Unit(s)
French shallot
100 Ml
Xérès vinegar
150 Gr
Frozen raspberries

Spinach and beets

0.50 Bag(s)
Baby spinach
4 Small
Red beets
1 Unit(s)
30 Ml
Red wine vinegar

Finishing touch

8 Leaf(ves)
4 Thick slice(s)
Country bread
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Prep

    Peel and finely chop the onion and the shallots.

    Put on a baking tray some slices of country bread, sprinkle with olive oil, season with salt and pepper and bake for 6 to 8 minutes in the oven,

  • Chicken liver

    In a bowl, mix the livers with the Xeres vinegar and salt and pepper.

    In a hot pan with some oil, sear and brown the livers. Then lower the heat, add the shallots, the raspberries and let simmer at low heat.

  • Spinach and beets


    In a hot pan with some oil and a spoon fo butter, melt the spinach. Season to taste with salt and pepper and put aside at low heat.

    Beet salad

    In a bowl, mix the beets, oilve oil, red wine vinegar, onions, salt and pepper. Leave aside in the fridge

  • Dressing your plates

    Tapas style

    Slice of toasted bread, covered with spinach, livers with raspberries, then slices of beet salad and a leaf of basil.

    Appetizer style

    Start with a bed of spinach, then the livers, the bett salad. Add a few leaves of basil and peices of toasted bread. 

Be careful with the given cooking time. Ovens are different from one another so always keep an eye on your pans and oven,

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