Potato discs:

  • 1 baking potato, peeled

  • grapeseed oil

  • salt

Chicken liver mousse:

  • 450g chicken livers

  • grapeseed oil

  • 5g lemon thyme leaves, plus extra

  • 85g apple balsamic vinegar, plus extra

  • 12 verbena leaves, plus extra

  • 10 dried black trumpet mushrooms

  • 175g butter

  • salt

  • 20g crème fraiche

Black trumpet mushroom powder

  • 100g dried black trumpet mushrooms


Potato discs

Cut the potato into thin long threads on a Japanese turning vegetable slicer. Soak the threads to remove the starch. Dry and weigh into 5g portions. Put four 5.3cm ring moulds into the base of a large pan. Add oil and heat to 145°C (290°F). Place a portion of potato into each ring mould and deep-fry to create crispy discs. Repeat. Keep on wax paper. Season with salt.

Chicken liver mousse

Wipe the chicken livers. Heat a little oil and sauté the chicken livers on both sides, until cooked but still pink inside. Sprinkle with lemon thyme leaves. Deglaze with a little apple balsamic vinegar and transfer the livers onto a tray to cool. Blend the livers with the verbena leaves, dried black trumpet mushrooms and butter until smooth. Pass, then season the mouse with salt and apple balsamic vinegar. Chop a few verbena and lemon thyme leaves and mix with the crème fraiche and 100g of the mousse. Season with salt and apple balsamic vinegar. Transfer to a pastry bag and keep at room temperature.

Black trumpet mushroom powder

Blend the dried mushrooms to a fine powder and strain. Keep in an airtight container.


Pipe a little chicken liver mousse along the edge of 4 crispy potato discs. Place a second disc on top. Sprinkle with black trumpet powder and serve.

Adapted from Rene Redzepi: A Work in Progress by Rene Redzepi, Phaidon Press, 2013.

René Redzepi
René Redzepi's Copenhagen restaurant Noma was voted the best restaurant in the world in the 2010 San Pellegrino Awards. Named one of "the 100 most influential people in the world" by TIME in 2012, he is the author of Noma: Time and Place in Nordic Cuisine.