Chopped Liver

YIELDS | 8-10 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 30 MINS

Recipe Image

Chopped Liver is the Jewish version of pate just a little less refined but with all the flavor. This recipe is very easy and the hint of cognac gives it a nice richness. I love to serve this spread on Matzo, warm challah bread or with rye crackers, dijon mustard and little pickles also called cornichons. It makes a nice appetizer for any holiday. Be sure to cook the livers to medium or medium rare so the spread stays moist.

INGREDIENTS

• 5 organic eggs, grated, reserve 1/4 cup to serve alongside
• 2 lbs chicken livers, trimmed (remove any green spots carefully) and coarsely chop
• 2 large onions, chopped fine, set aside 3/4 cup to garnish liver
• 2 tablespoon olive oil or schmaltz
• 1/2 cup fresh flat-leaf parsley, finely chopped, reserve 1 tablespoon for garnish
• 4 tablespoons Kosher wine if using for passover or cognac, brandy or chicken stock
• Kosher salt and freshly ground black pepper
• Challah, assorted crackers and or rye bread to serve alongside
•. Cornichon, optional to serve alongside

INSTRUCTIONS

1. Hard-boil the eggs . Place eggs in cold water, bring to rapid boll, cover and remove from heat and let sit for 14 minutes. Plunge into ice bath and peel.

2. Grate the eggs, into a large bowl, using a box grater, set a side of the chopped egg for garnish.

3. Finely chop the onions, set aside about a 3/4 cup to garnish the liver, and add to a large frying pan, over medium heat, gently cook the onions in the oil (or schmaltz) until soft and slightly caramelized, about 12-15 minutes.

4. Increase the heat to medium-high and add the livers, and stir for a few minutes or until medium-rare or medium. Remove from heat and let cool completely. Be sure not to over cook the liver because it will not mix well.

5. Pour the the mixture into a food processor and process to a coarse or smooth paste or mix with your hands and put the liver into a medium bowl. Add the grated egg to the bowl.

6. Add the parsley and fold it in gently using your hands. Moisten the mixture with the wine, cognac, brandy, or chicken stock, and season to taste with Kosher salt and freshly ground pepper.

7. Roll the mixture into a ball and then press the reserved chopped onion into the surface of the ball, optional, cover with plastic wrap and chill until ready to use.

8. When ready to serve, sprinkle with the reserved parsley, serve the grated egg, cornichon, optional, and a variety of crackers, rye bread and or challah.

NOTES

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