- YIELDS | 8-10 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 30 MINS
Chopped Liver is the Jewish version of pâté, 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.
- 5 organic eggs, grated, reserve 1/4 cup to serve alongside
- 2 pounds chicken livers, trimmed (remove any green spots carefully) and coarsely chopped
- 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
- Hard boil the eggs: place eggs in cold water, bring to rapid boil, cover and remove from heat and let sit for 14 minutes. Plunge into ice bath and peel.
- Grate the eggs into a large bowl using a box grater. Set aside 1/4 cup of the chopped egg for garnish.
- Finely chop the onions, setting aside about a 3/4 cup to garnish the liver. Add onion to a large frying pan, over medium heat, and gently cook in the oil (or schmaltz) until soft and slightly caramelized, about 12-15 minutes.
- Increase the heat to medium-high and add the livers. 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.
- Pour the the mixture into a food processor and process to a coarse or smooth paste, or mix with your hands. Put the liver into a medium bowl and add the grated egg.
- 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.
- 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.
- 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.