Chicken Liver Toasts with Date Jam and Herb Salad

Preparation

1. CHICKEN LIVER MOUSSE

   Step 1

   Place livers and milk in a medium bowl; cover and chill at least 8 hours or up to overnight. Drain; discard milk. Rinse livers and pat dry.

   Step 2

   Heat 1 Tbsp. butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until just beginning to brown, 8–10 minutes. Add thyme and cook, stirring often, until fragrant, about 2 minutes longer. Transfer mixture to a blender.

   Step 3

   Heat remaining 1 Tbsp. butter in same skillet over medium-high heat. Season livers with salt and cook until brown on the outside but still a bit pink in the center, 1–2 minutes per side; transfer livers to blender. Remove pan from heat and add wine and bourbon to skillet. Return to heat and cook, swirling pan, until liquid is syrupy, about 1 minute; scrape into blender.

   Step 4

   Purée contents of blender until smooth. With the motor running, slowly add cream and blend, scraping down sides as necessary, until mixture is very smooth (mousse will firm up as it cools). Season with salt and press through a fine-mesh sieve into a medium bowl; discard solids. Press plastic wrap directly onto surface and chill until cool and firm, at least 3 hours.

   Step 5

   DO AHEAD: Mousse can be made 1 day ahead. Keep chilled.

2. DATE JAM

   Step 6

   Bring dates, vinegar, sugar, and ½ cup water to a boil in a small saucepan; reduce heat and simmer, stirring occasionally, until dates are very soft, 6–8 minutes. Let cool slightly, then transfer mixture to a blender and purée until smooth. Press jam through a fine-mesh sieve into a small bowl; discard solids.

   Step 7

   DO AHEAD: Jam can be made 1 week ahead. Cover and chill.

3. SALAD AND ASSEMBLY

   Step 8

   Toss herbs and lettuce and lemon juice in a medium bowl; season with salt. Spread toasts with date jam and cut each into 4 pieces. Spoon liver mousse onto 6 plates and serve with toasts and salad.