📖 Instructions

1. Prep the liver: Rinse the chicken livers under cold water and pat them dry with paper towels. Cut them into smaller, roughly 1-inch pieces. This helps them cook evenly. Dont skimp on the patting dry – soggy livers are no fun.
2. Sauté the aromatics: In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and garlic. Sauté until they're softened and fragrant, about 5 minutes. This builds a delicious base for the liver paste. I always make sure my kitchen smells amazing at this point!
3. Cook the liver: Add the chicken livers to the skillet. Cook, stirring occasionally, until they're no longer pink inside but still slightly tender, about 5-7 minutes. Overcooking will make them tough, and nobody wants tough liver paste. This is where experience comes in handy – you'll get a feel for it over time. I remember the first time I made this, I completely incinerated the liver. Not a pleasant experience!
4. Deglaze (Optional): If the pan has browned bits at the bottom after cooking the liver, deglaze it with a splash of dry sherry or white wine. This adds another layer of flavour to the paste. Be careful when adding liquid to a hot pan, it might splutter!
5. Cool slightly: Remove the skillet from the heat and let the mixture cool slightly. This prevents splattering when you blend it later.
6. Blend the paste: Transfer the liver mixture to a food processor. Add the remaining 4 tablespoons of butter (cut into cubes), Dijon mustard, salt, pepper, and thyme. Process until smooth and creamy. Taste and adjust seasonings as needed. Some people like a bit more pepper, some like it saltier. The beauty of cooking is that you can tailor it to your own tastes!
7. Prepare the bacon: While the liver paste is cooling, cook the bacon in a separate skillet until crispy. Remove the bacon and drain on paper towels. Crumble or chop into small pieces. If you're feeling fancy, you could even try making bacon lardons!
8. Sauté the mushrooms: In the same skillet (with some of the bacon fat if you like), sauté the sliced mushrooms until they're golden brown and tender. Season with salt and pepper. Mushrooms and bacon fat? Yes, please! I once tried adding a splash of balsamic vinegar to the mushrooms at the end, and it was surprisingly good.
9. Assemble the smørrebrød: Toast the slices of Danish rye bread. Spread a generous layer of liver paste on each slice. Top with the sautéed mushrooms and crumbled bacon.
10. Garnish and serve: Garnish with fresh thyme sprigs or parsley. Serve immediately. Enjoy your delicious Liver Paste Smørrebrød! I like to pair it with a crisp, dry white wine. Maybe I should open a smørrebrød restaurant... hmm, there's an idea!