These Chicken liver pate bites bring together two food cultures that have more in common than you’d expect. Chicharrones replace the usual cracker as the base. A schmear of chopped chicken liver pate goes on top. A cornichon finishes each bite with a sharp, briny snap. The result is crunchy, rich, and tangy all at once, and it takes about five minutes to assemble.
Tucson has a long-established Jewish community whose food traditions have quietly woven themselves into the fabric of Sonoran cooking over generations. This snack sits right at that intersection. It’s definitely not kosher but it is delicious.
What Makes It Work
Chicharrones are light, airy and crunchy. They support the pate without competing with it the way a dense cracker might. The fat in the pork rind amplifies the richness of the liver rather than fighting it. The cornichon’s acidity cuts through the fat of both the chicharrones and the pate and makes the whole bite come alive.
Use the best prepared chopped chicken liver pate you can find. A good Jewish deli pate is ideal. If you’re ambitious enough to make your own, this recipe is an excellent showcase for it.
Chicken Liver Pate Bites on Chicharrones with Cornichons
A crunchy Sonoran style Mexican and Jewish deli mashup. Chopped chicken liver pate schmear on pork rinds and topped with cornichons! (Chicken liver pate bites on pork rinds with pickles.)
- 1 cup chicharrones
- ½ cup prepared chopped chicken liver pate
- ⅓ cup cornichons
This may seem like an unlikely, (and un-kosher) combination at first, but the pork rinds add a nice crunch without distracting too much from the chopped liver, and the cornichons add just the right amount of salty bite.
I love chopped liver but I haven't been able to figure out how to make it as well as the deli up the street.
I asked them for the recipe, and all the person behind the counter knew was a list of ingredients: eggs, chicken liver, chicken fat, onion, garlic, salt; which are common to all chopped liver recipes.
When I figure it out I'll post the recipe here. I'm starting with this one from this month's Saveur Magazine.
Where do I find prepared chopped chicken liver pate? Most Jewish delis carry it fresh. Many grocery stores stock it in the prepared foods or deli section. The ingredient list should be short: chicken liver, eggs, onion, chicken fat or oil, salt. If you're in Tucson, your local deli is your best source.
What are cornichons? Cornichons are small French pickles made from gherkin cucumbers pickled in vinegar with tarragon and other aromatics. They're tangier and more assertively flavored than American dill pickles. Find them in the condiment aisle near the capers and other specialty pickles. Regular dill pickle slices work as a substitute but lack the sharpness that makes this bite sing.
Is this recipe gluten-free? Yes. Chicharrones are naturally gluten-free, as are chicken liver pate and cornichons. Check the label on your specific pate brand to confirm no fillers or thickeners containing gluten are present.
Can I make these ahead of time? Assemble them just before serving. The chicharrones will absorb moisture from the pate and lose their crunch within 15 to 20 minutes of assembly. You can have all three components ready to go and assemble at the last minute.
What other toppings work on chicharrones? Chicharrones are remarkably versatile as a base. Guacamole, salsa, crema, or refried beans all work in the Sonoran tradition. This particular combination leans into the Jewish-Sonoran mashup that makes Tucson's food culture so distinctive.
I used Saveur's recipe for chopped liver today and it turned out perfectly. It's similar to the $16.00 a pound version from the deli, but it only cost me about $3.00 to make! Course Appetizer, Snack
Cuisine Sonoran, Sonoran Style Mexican, Sonoran/Jewish/Mexican
Diet Gluten Free
Keyword chicharrones, chicken liver pate, snack bites
