Chopped Liver salad is expensive. But the characteristic European Jewish cooking is to combine inexpensive ingredients with something more costly, thereby enriching the diet while extending the servings. As chickens produce only a single liver, hard-boiled eggs and fried onions were added to make that single liver feed more people.
When my wife is not looking (or when I’m alone home), and see this Liver salad, I use ketchup and eat it with a spoon or with sliced bread on it. Or I spoon it straight from the pot. I love it, except I can’t overeat myself with this salad, because it’s heavy on the stomach. But this is truly my favorite salad all times.
Now a word about the identity or history of this recipe. The Crusaders were master in making the so called chopped liver salad and they ate it regular. But they used loads of onions at at least the double amount of eggs. This chopped liver salad is not a Jewish recipe, whatever anyone may claim.
- 1 lb (500 g) chicken livers, rinsed
- Freshly ground pepper
- 3-4 medium onions, peeled and sliced thinly
- ¼ cup (60 ml) vegetable oil or 3 tablespoons goose (or chicken ) fat
- 3-4 hard-boiled eggs
- Salt to taste
- 1 additional onion, peeled and sliced thinly (optional)
- To kosher (or conform to Jewish dietary laws) the livers, burn them gently over an open fire and sprinkle with salt to remove any remaining blood.
- Add some freshly ground pepper.
- Fry the sliced onions in the oil or fat until golden brown.
- Remove with a slotted spoon and set aside.
- Reheat the oil or chicken fat, add the livers, and fry just until they lose their pink color.
- Remove from the heat.
- Return the onions to the pan, add salt, and allow to cool.
- Grate or grind the livers with the onions and eggs.
- Do not use a food processor.
- Taste and add salt if necessary.
- If desired, fry the additional onion until golden and sprinkle some water on top to fry until crisp (be careful of the spatter!).
- Serve the chopped liver with the crisp fried onion on top.