Entree: Poland – Polish Jewish Cuisine – Chopped Liver (A coarse pâté-style spread made from cooked liver, sautéed onions and hard-cooked eggs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 6 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) chicken livers, trimmed
- 4 large eggs (approx. 200 g)
- 3 tbsp (45 ml) schmaltz or neutral oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 1 tbsp (15 ml) unsalted butter
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) cold water or reserved schmaltz to adjust texture
- 1 tbsp (15 g) chopped fresh parsley (optional)

Instructions

1. Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 9 minutes for hard-cooked eggs. Transfer to ice water, cool, peel, and set aside.
2. Heat 2 tbsp (30 ml) schmaltz in a large skillet over medium heat. Add the chopped onion and 1 tbsp (15 ml) butter and sauté, stirring occasionally, until deep golden and caramelized, about 18–25 minutes. Remove half the onions and reserve for texture.
3. Increase heat to medium-high, add remaining 1 tbsp (15 ml) schmaltz. Pat livers dry, season with salt and pepper, then sear in the skillet until browned outside but still slightly pink inside, about 3–4 minutes per side. Do not overcook. Remove and let cool slightly.
4. Coarsely chop the cooled eggs. In a food processor, combine the livers, most of the caramelized onions (reserve some for garnish), and the chopped eggs. Pulse briefly until a coarse, spreadable paste forms; avoid overprocessing to keep texture.
5. Transfer to a bowl, adjust seasoning with salt and pepper, and add 1–2 tbsp (15–30 ml) cold water or reserved schmaltz to loosen if needed. Stir in chopped parsley if using.
6. Chill at least 1 hour to firm and let flavors meld. Serve spread on rye, challah, or crusty bread, garnished with reserved caramelized onions.