lunch · everyday
Chicken liver spread with lime and toasted rice
A smooth, rich chicken liver spread chilled and served on toast, with a bright lime, fish sauce and toasted rice topping for crunch.
- Time
- 100min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Toast the uncooked rice in a dry pan until golden, then crush it coarsely. Trim and clean the chicken livers.
-
2
Chop the shallot and soften it in 1 tbsp of the butter.
-
3
Add the livers and cook, stirring, until the thickest piece reaches 74°C (165°F). Blend with the remaining butter until smooth, then chill promptly.
-
4
Stir the lime juice and fish sauce into the crushed rice.
-
5
Toast the sourdough slices and serve with the spread, topped with the lime and rice mixture.
