I like salmon. I had a slab in the freezer and until I turned to Pg 30 of the book (Around my French Table) this morning thought that I was having salmon for lunch. But then I read the recipe and realized that the salmon had to be cured for at least 48 hours... Oh no ! Only last week I had promised myself not to miss any more French Fridays with Dorie and try to catch up with the rest of the Doristas and here I was... unprepared to cook the dish scheduled for this Friday. I decided to start the process anyway while I caught up on a December recipe that I had missed.... Mme. Maman’s Chopped Liver.
This one was fairly simple to prepare and reminded me of my mother's chicken liver recipe. Only hers has some fried potatoes and eggplants in addition to the browned onions and sauteed well seasoned chicken livers. Also she finishes her dish with a sprinkle of black pepper instead of allspice.. and serves it right away with rice and lentils.
Visit French Fridays with Dorie to know what the other members thought about onion carbonara.