Fake pâté with toast and pickled cucumbers

• butter↗100g g

  soft

• organic chicken↗300g g

  or duck liver, cleaned, washed and dried

• sliced brioche↗

  or rye bread

• cornichons↗
• chutney↗
• sea salt↗

  crystals

Step-by-step instructions

1. 1

   Heat 50 g of butter in a pan until sizzling, add the livers and fry for 4 minutes until the outside is browned and the inside remains slightly pink. Let cool, then transfer the pan contents to a food processor or smoothie‑press blender. Generously season with salt and add the remaining butter. Blend to a smooth purée, then spoon into a container, smooth the surface and refrigerate for at least 2 hours. It can be prepared a day ahead.

2. 2

   For serving, toast slices of brioche or rye bread, and place a few cornichons and chutney into small ramekins. Put a large spoon in a cup of hot water. As with serving ice cream, spoon a portion of the fake pâté onto each plate, dipping the spoon in the water after each scoop. Sprinkle with a few sea‑salt crystals and serve with the toast, cornichons and chutney.