The fried onions in this recipe are sliced very thin and coated with flour to make them crisp. We wanted them to be a bit tart, but the more customary buttermilk just didn’t take the onions where we wanted them to go. So we first soak the onions in vinegar, then flour and fry them; this way they have the acidity we were after. (Think salt-and-vinegar potato chips.) The radish salad adds some heat to the equation, balancing the ensemble.
Recipe information
Yield
makes 4 sandwiches
Ingredients
For the pâté
For the fried onions
For the radish salad
Preparation
Step 1
To make the pate, with a paring knife, remove any fat, veins, and membranes from the livers. Rinse the livers under cold water until the water runs clear, and place on paper towels. In a large heavy-bottomed skillet over medium heat, add the butter and shallots, and sauté until golden. Season the livers with salt and pepper and add to the skillet. Sauté on both sides for about 5 minutes. Add the Cognac, stir, and cook for another minute or so until the alcohol has evaporated. Remove from the heat and set aside to cool.
Step 2
Add the livers, including the pan juices, to a food processor and pulse until blended. Add the cream and blend until smooth. Season with salt and pepper. To make a very fine pâté, press the mixture through a sieve; for coarser pâté, use as is. Transfer the pâté to a container. (Any leftovers will keep in the refrigerator for 1 week.)
Step 3
To make the fried onions, in a bowl, combine the onion and vinegar, and set aside for 10 minutes. Fill a large heavy-bottomed pot with the vegetable oil. Heat the oil to a temperature of 350–360°F. The oil is ready when you can see it moving around in the pot; test with a small piece of onion, making sure that the oil sizzles when the onion is added. Drain the onion and dip into the flour, shaking off any excess. Working in batches, fry the onion in the oil until golden and crisp, about 1 minute. Using a slotted spoon, transfer the onion to paper towels and season with salt.
Step 4
To make the radish salad, julienne or roughly grate the radishes and place in a medium bowl. Add the horseradish, oil, vinegar, mustard, and parsley and mix well. Season with salt and pepper.
Step 5
Toast the bread slices on both sides. Evenly spread the pâté on 4 slices, and spread mustard on the other 4 slices. Top the pâté with the radish salad, followed by the fried onions. Top with the mustard-coated slices, cut the sandwiches into halves, and serve.
