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1
In a small saucepan, combine the lemon juice, honey, 1 tablespoon of salt and 1/2 cup of water and bring to a boil.
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2
Stir in the dill.
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3
In a heatproof bowl, pour the brine over the sliced carrot and let stand for at least 6 hours or refrigerate overnight.
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4
Meanwhile, preheat the oven to 325.
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5
In a medium skillet, melt the schmaltz.
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6
Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and well browned, about 13 minutes.
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7
Scrape the onion and schmaltz into a food processor and let cool completely.
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8
Add the chicken livers, eggs and 1 teaspoon of salt and puree until smooth.
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9
Pass the puree through a fine sieve into a bowl.
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10
Line a 6-by-3-inch porcelain terrine or a 5-inch ceramic ramekin with plastic wrap and set it in an 8-inch square baking dish.
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11
Pour the chicken liver puree into the lined terrine.
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12
Transfer the bak-ing dish to the oven and carefully pour in enough hot water to reach halfway up the sides of the terrine.
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13
Bake for 35 to 40 minutes, until the pate is browned on top and set.
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14
Remove the terrine from the baking dish and refrigerate until the pate is well chilled, at least 6 hours.
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15
Drain the pickled carrot.
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16
Turn the pate out onto a plate and peel off the plastic wrap.
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17
Serve with challah toasts and the pickled carrot.
