Classic Jewish Chopped Liver

Classic Jewish Chopped Liver


36 people made this

The paprika is essential to this dish. Don't use a food processor to chop the livers, chopped liver should not be too smooth.

Valerie Alia

Serves: 8 

  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 large white onion, diced
  • 900g fresh chicken livers
  • 6 hard-boiled eggs
  • 1 small white onion, finely diced
  • 1 bunch spring onions, sliced
  • salt and pepper to taste
  • 2 tablespoons paprika
  • 2 tablespoons chopped fresh parsley, divided
  • 1 head cos lettuce
  • 2 sprigs fresh parsley

Preparation:20min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

  1. In a large frypan, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
  2. Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely diced raw onion and spring onions and mix all together. The liver mixture should still be warm and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
  3. To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!

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