Chicken liver, redcurrant and brandy pâté with hazelnut and chive dressing

Method Print recipe

1. Defrost the pâté and glaze with a little olive oil to prevent oxidisation.
2. Toast, skin and chop the hazelnuts.
3. Mix the dijon, honey, lemon juice and vinegar well, then slowly add the olive oil.
4. Mix 20g of the hazelnuts and chopped chives into the dressing, season well, then drizzle over the picked and rinsed pea tendrils and frisse endive.
5. Cook the bacon until crispy between 2 baking sheets, then break into crispy bacon shards.
6. Slice the sourdough baguette, put on tray and splash with olive oil and bake until crispy and then season.
7. Plate up the pâté with the sourdough croute, the dressed salad, a quenelle of onion marmalade, and top with the remaining toasted hazelnuts and bacon shards.