Nosh Plate

SAVORY

Mar 4

Chicken Liver Mousse, Egg Mouse, Spelt Crackers, Dill Oil, Strawberry Jam, Sweet and Sour Pickles, Chives

Chef Jeremy Salamon of Agi’s Counter | Brooklyn

INGREDIENTS:

Sweet and Sour Pickles:
1½ teaspoons mustard seeds
1½ teaspoons coriander seeds
¾ teaspoon dill seeds
½ cup champagne vinegar
32 grams sugar
1 tablespoon salt
⅛ teaspoon turmeric
¼ teaspoon crushed pepper flakes
4 sprigs fresh dill
12 grams thinly sliced garlic cloves
1 pound sliced Persian cucumber

Strawberry Jam:
2 cups sugar
Zest and juice of 1 lemon
1 spent vanilla bean
1½ pints strawberries

Chicken Liver Mousse:
1 pound chicken livers, drained
⅛ teaspoon pink curing salt
2 yellow onions, thinly sliced
2 tablespoons unsalted butter
3 tablespoons canola oil
2 sprigs thyme, picked
⅓ cup Ruby Port wine
1 cup cream cheese, cut into cubes
Salt
Black pepper

Egg Mousse:
10 hard-boiled eggs
1 cup kewpie mayonnaise
Salt

Spelt Crackers:
1 gram salt
149 grams spelt flour
Olive oil
Maldon sea salt

Dill Oil:
4 cups fresh dill
4 cups fresh parsley
4 cups canola oil
Salt

To Assemble and Serve:
1 hard-boiled egg, halved
Minced chives
Dill fronds

METHOD:

For the Sweet and Sour Pickles:
In a saucepan over medium heat, toast mustard, coriander, and dill seeds until fragrant. Add vinegar, sugar, salt, turmeric, red pepper flakes, and 1 cup water. Bring to a boil. Reduce heat and let simmer 5 minutes, stirring until sugar is completely dissolved. Remove from heat and let cool. In a nonreactive container, place 6 grams sliced garlic, 2 sprigs of fresh dill. Layer half of the sliced cucumber over top followed by the remaining garlic and dill. Finish with the remaining half of the sliced cucumber. Pour the cooled brine over top of the cucumber-dill-garlic mixture. Let sit 10 minutes. Stir and let sit another 10 minutes. Refrigerate 3 hours.

For the Strawberry Jam:
In a nonreactive container, combine sugar, lemon juice and zest, vanilla bean, and strawberries. Let sit overnight at room temperature. Transfer mixture to a saucepan over low heat. Cook 35 minutes, stirring frequently until the mixture thickens. Let cool. Transfer to an airtight container and refrigerate.

For the Chicken Liver Mousse:
In a bowl, combine livers and curing salt. Toss to coat and set aside. In a sautépan over medium heat, caramelize onions with butter and oil. Add thyme and cook 1 minute. Deglaze pan with wine. Lower heat and let simmer until liquid is reduced by half. Add livers and cook until livers are medium rare. Transfer to a baking sheet and let cool. Transfer mixture to a Vitamix blender. Add cream cheese and purée until smooth, working in batches if necessary. Pass through a chinois. Season with salt and pepper. Transfer to a nonreactive container and refrigerate.

For the Egg Mousse:
In a Vitamix blender, purée eggs and mayonnaise until smooth. Season with salt. Transfer to a nonreactive container and refrigerate.

For the Spelt Crackers:
Heat oven to 275°F. In a large mixing bowl, combine salt, flour and 110 grams water. Using a pasta machine, roll dough into a thin pasta sheet, about ⅛-inch thick. Cut into triangles and transfer to a parchment-lined baking sheet. Brush dough with olive oil and sprinkle with salt. Bake 10 to 15 minutes, or until golden brown. Let cool.

For the Dill Oil:
In a Vitamix blender, combine dill, parsley, and canola oil. Season with salt. Blend until smooth. Strain through a chinois. Transfer to a squeeze bottle and reserve.

To Assemble and Serve:
On a small serving plate, spoon 2 dollops of Egg Mousse in the center of the plate. Place 2 hard boiled egg halves on top of Egg Mousse. Top with additional Egg Mousse, chives, dill fronds, and a drizzle of Dill Oil. Fill a small ramekin with Strawberry Jam and place ramekin on the serving plate. Fill a second ramekin with Chicken Liver Mousse. Top with 3 Spelt Crackers. Place ramekin on serving plate. Garnish plate with sliced 3 Sweet and Sour Pickles.

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