Chicken liver spread

Ingredients for 1 servings:

• 150 g chicken liver(s)
• 1 stalk(s) celery, small
• 1 carrot(s)
• 1 shallot(s)
• ½ lemon(s), untreated
• 1 tbsp butter
• 1 tbsp oil
• 1 tsp capers (not necessary)
• 50 ml dry white wine
• salt and pepper
• 1 bay leaf

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the chicken livers, remove any tendons and fat, and chop very finely. Zest the lemon and squeeze out the juice. Finely chop the carrot, shallot, and celery. Heat the butter and oil together and sauté the vegetables. Add the lemon zest, liver, and bay leaf, deglaze with wine, and simmer gently for about 10 minutes. Add the capers and puree everything with a hand blender. Season with salt, pepper, and lemon juice. This makes enough for about 15 slices of baguette; it tastes even better if toasted beforehand and served warm.