Chicken Liver Carpaccio

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Chicken liver		200g
Salt (for the liver)		2 tsp
Salt		1 tsp
Sugar		1/2 tsp
Bay leaves		2
Red onion (small)		1
Lemon		1
Capers		1 tsp
Parsley		10g
Extra virgin olive oil		2 tbsp
Pepper		as required

Method

Cook

15min

See below how to prepare the liver. Once removed from the salted water, put the liver in a bowl with the salt, sugar and bay leaves and mix. Put into a ziploc bag and keep in the fridge overnight.

Remove the liver, drain and pat dry. Boil in hot water for 5 minutes then transfer to cold water.

Cut the red onion and lemon into half then finely slice into half moons. Put in a large bowl.

Finely slice the liver and add to the bowl at Step 3 with the capers, finely chopped parsley and olive oil. Marinade for a few hours.

Sprinkle with freshly ground pepper and season to taste with salt before serving.

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