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Eye Candy: Chicken Liver Mousse with Seaweed and Trout Roe

Maggie Borden

December 22, 2015

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Photo by Rina Oh

Josh Hebert of Scottsdale’s Posh dazzled diners with this arresting hors d’oeuvre at his recent group Beard House dinner highlighting Grand Canyon State chefs. Seven top toques from across Arizona took guests on a culinary tour of the region, covering an eclectic collection of cuisines, from squid ink biscuits with buttered leeks, uni gravy, and wasabi to mesquite-dusted sweetbreads with apple, black trumpet mushrooms, chestnut mousse, and mesa walnut vinegar. Hebert’s appetizer kicked the night off on a high note, pairing silky smooth chicken liver mousse with the briny punch of the seaweed wrapper, and finishing with a burst of savory saline from the healthy dose of trout roe. A petite package brimming with flavor, Hebert’s dish perfectly primed diners’ palates for the wide-ranging seasonal dégustation ahead of them.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Rina Oh.

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Maggie Borden is assistant editor at the James Beard Foundation. Find her on Twitter and Instagram.