Chicken liver mousse with white wine and rosemary


I like some DIY action when I host parties, like the blini table I had one year, and the crostinis with different spreads in jars in December.

Not surprisingly, my friends loved the smoked salmon spread (this is like the essence of Scandinavia, Hanna – oh yes!), whereas I prefer the deeper, more complex flavours of the chicken liver mousse. But when my friends had overcome the hurdle of the brown dull colour and tasted it, they also really enjoyed it!


Chicken liver mousse with white wine and rosemary 

400 g chicken liver (approx 375 g with tendons removed)

1 shallots, finely chopped

1 clove of garlic, chopped

1 tbsp chopped rosemary

100 ml dry white wine

4 anchovies from a tin

100 ml homemade chicken stock

50-100 ml cream


Remove all tendons and chop the liver coarsely. Fry the onion until soft in butter and oil on medium heat. Add the garlic and rosemary, making sure the garlic does not burn. Add the wine and let some of it evaporate. Add the anchovies and let them melt. Turn up the heat and add the liver and fry until cooked through. Add the stock and let some evaporate but still keeping a good amount of liquid in the pan. 

Mix until smooth in a food processor. Add the cream little by little until desired consistency. Push through a fine sieve. Leave to cool and refrigerate. 

This year’s Christmas drinks party


I had some of the girls over for Christmas drinks the first Saturday in December and it was so much fun! Last year I had a larger gathering with both girls and boys, but this year I just didn’t have enough time or energy to prepare something big, but rather than not organising anything at all I preferred to scale it down. I do hope I have more time and energy last year for a proper Christmas party with lots of canapés, but I’m not making any promises.

To start with we had prosecco (and quite a lot of it!) and savoury canapés, starting with warm crisps with browned butter, grated comté, lemon juice and cress. I love these so so much! I know it’s making crisps even unhealthier, but it is so worth it. I mentioned the browned butter right?!


Thereafter I put out a little DIY project with crostinis. I had a large bag filled with crostinis and three jars on a silver tray with different spreads to put on top; bean spread with sage, hot smoked salmon spread (the girls favourite!) and a new version of chicken liver parfait (recipe to follow soon) and cornichons.


After that I passed around a board of prosciutto parcels filled with cream cheese mixed with chopped sunblush tomatoes. It’s the easiest recipe ever (three ingredients!) but always goes down well.


We then moved on to the hot food. First up were these puff pastry squares with mushrooms, grated cheese, creme fraiche and parsley. IMG_7468

Then the mini Janssons frestelse that all my London friends adore! Janssons frestelse is like a creamy potato bake (with grated potato) with anchovies. It sounds rather odd I know, but everyone who’s ever tried it loves it, I promise!


Having finished the savoury canapés it was time for the sweets and glögg! I put it all out on the table at once to people cook pick and choose. The rocky road I made this year is probably the best one yet (recipe to follow), mainly because it has honeycomb in it and it really works!! I also tried to pretty them pieces up with snowflakes (which I tend to use on everything this time of year!) and edible glitter.


I also served gingerbread with blue cheese, but this time I substituted Stilton for St Agur, which works even better.


I also made these mini saffron pannacottas that I like to make every year – I’m so lucky my friends are happy to eat! 



Smooth chicken liver mousse with red wine and thyme


I had a little gathering on the first Sunday of Advent treating my friends to some traditional Swedish Christmas treats as well as some other things. We started off with this heavenly smooth chicken liver mousse served with crispy crostinis. It went down really well and I am very pleased with the flavour combination of liver, red wine and thyme.

Even if you are not a serious charcuterie or offal fan, a chicken liver mousse is always a good place to start. Chicken liver is very mild in flavour compared to calf’s or lamb’s liver. And the other ingredients in this mousse don’t really enhance the liver flavour; it mere complements it.

To make the crostinis, all you need is a day-old baguette and some oil. Slice the baguette in 5 mm thick slices slightly on the diagonal and place on a baking tray. Drizzle with a nice olive or rapeseed oil, place in 200C oven until crisp and golden brown; it takes about 15 minutes.


Chicken liver mousse with red wine and thyme, 1 batch

1/2 onion, finely chopped

2 cloves garlic, grated

1 tbsp oil for frying

450 g chicken livers (about 350 g once tubes/tendons removed), roughly chopped

1tbsp butter + 1 tbsp butter

50 ml red wine

1 anchovy

1/2 tsk dried thyme

salt and pepper

65 ml double cream

Fry the onions in the oil on low heat until translucent, add the garlic and fry for another minute.

Turn the heat up and add 1 tbsp butter and the liver. Fry until the liver pieces are cooked all the way around but pink in the middle. Add the anchovy (whole), more butter, red wine and thyme. Fry while stirring until half the liquid has evaporated. Add salt and pepper. 

Remove from heat and pour into a food processor. Add the cream and mix until as smooth as possible. Season to taste with salt, pepper and maybe a pinch of sugar. Pour the mixture through a fine sieve, into the serving container. The mixture is a  bit liquid at this stage but it will set in the fridge. Refridgerate for several hours (about 4-5) for the mousse to set and the flavours to develop. 

Italian chicken liver mousse

I had almost my first encounter with chicken liver (cooking it I mean) just a little while ago when I used this recipe to make a paté with cognac and porcini mushrooms. The only reason I didn’t post it on here is because I didn’t get a decent photo of it. But it was fabulous!

I am a huge fan of chicken livers since then. It is really tasty, and has less of a liver flavour than say pig’s livers or calf’s livers. On top of that it is very versatile to add different flavours to, and it is cheap.

Last week we had Chris and Jess over for dinner, and we had an Italian theme for the evening, with both food and wine. The most typical Italian starter to me is chicken liver crostini, so that’s what I made. This one is flavoured with white wine, sage and anchovies, very Italian flavours to me.

Since liver might not be for everyone I also made a bean spread (that I will post tomorrow) and classic bruschetta with tomato and garlic. We served the mousse and the bean paste in mini copper pans (my boyfriend’s idea) on a rustic cutting board and piles of crostini on the side. A nice and laid back start to the evening.

Italiensk kycklinglevermousse

400 g fresh chicken liver

1/2 red onion, finely chopped

1 garlic clove, pressed

2 tbsp fresh sage, chopped

100 ml dry white wine

4 anchovies

100 ml homemade chicken stock

50-100 ml mild olive oil

Remove all tendons and chop the liver coarsely. Fry the onion until soft in butter and oil on medium heat. Add the garlic and sage, make sure the garlic doesn’t burn. Add the wine and watch some of it disappear. Add the anchovies and let it melt together with the other ingredients. Turn up the heat and add the liver, cook until cooked through. Add the stock and let it bubble away a bit.

Mix it all in a food processor. Add mild olive oil bit by bit until it has the moussy texture you’re after. I used almost 100 ml, but start off with a lot less. Leave to cool, then refridgerate.