Step 1

Drain oil from livers. Set aside.

Step 2

In a sauté pan, heat olive oil over medium heat. Add shallots, and sauté until soft, 2-3 minutes. Add garlic, and sauté 1 minute.

Step 3

Add 1 tablespoon aquavit and thyme to pan. Cook until fragrant, 1 minute. Remove from heat, and let cool.

Step 4

Remove thyme from shallot mixture. Transfer shallot mixture to a blender along with livers, horseradish cream, lemon juice, salt and pepper. Blend until smooth.

Step 5

Pour mousse into a small ramekin. Stir in 1 more teaspoon aquavit, and refrigerate 1 hour.

Step 6

Garnish with chopped chives, and serve with the cracker, flatbread or toast of your choice.