Sprinkle chicken liver with juniper berries and oregano, grind pepper over it, mix bay spice into the liver cubes.
Pour red wine vinegar, beet juice and balsamic vinegar over the top. Cover and allow to marinate for 4-5 hours. Remove liver cubes, rub dry and pour marinade through a sieve. Heat butter and canola oil. Roast shallot cubes with liver in butter-oil mixture for 6 min, remove from frying pan. Pour marinade and cook for 10 min at low temperature. Season with salt, pepper.
Finely whisk the fried liver cubes together with the reduced marinade, capers and lemon zest. Toast the bread slices until golden brown and spread with the liver cream.
Tip: A spinach salad with mustard salad dressing goes well with this. Make sure you get tender, young spinach for it.
It is important to season the liver with salt later, otherwise it will become hard.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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