Chicken liver mousse on Bjärekyckling with pickled mushrooms, apple puree and crumble on Danish rye bread

Chicken liver mousse:
1. Clean the liver of the membranes and fat and brown it in a frying pan.
2. Melt the butter and separate it from the bottom layer.
3. Place the liver in a food processor and add the grated butter and chicken stock, adding the mixture drop by drop while blending. Season the mixture with lemon zest, chopped dragon fruit, salt and pepper.
4. Pour the liver mixture into a shot glass and let it rest in the refrigerator.

Shipped mushrooms:
1. Clean the mushrooms and place them in a saucepan. Cover the pot halfway with water and add the salt. Bring to a boil for about ten minutes. Strain the liquid from the mushrooms and reserve three cups for the sauce.
2. Mix all the ingredients for the sauce in a saucepan and bring it to a boil until the mixture becomes thick. Stir the sauce occasionally.
3. Add the mushrooms to the mixture and cook for about three minutes. Let the mushrooms cool in the mixture.

Apple puree:
1. Add sugar to a pot and melt until it becomes caramelized.
2. Remove the core from the apple and cut it into coarse pieces. Bring to a boil in the pot together with the rosemary and the caramelized sugar, until it has become a marmalade.
3. Mix and season with salt and pepper.

Crumb on Danish rye bread with crispy chicken skin:
1. Fry the chicken skin crispy and let it drain on paper. Fry the shredded Danish rye bread in the chicken fat.
2. Mix the leather and bread into a powder in a food processor.

Serving: Plate up and garnish with chervil.