Chopped Liver Salad / Chicken Liver Paté

Chicken Liver Paté

Chicken Liver Salad

Chicken liver is one of my favorite ingredients due to its great versatility and usage. The most classic form in which I know it is as a chopped salad, often scooped into cooked egg halves and served as the well known "stuffed egg" appetizer. Otherwise it can be simply eaten as is or spread on bread. 

The French variation of this dish makes it a little more light, airy, and spreadable. Great served on bread or crackers, and makes for a beautiful appetizer as well! 


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INGREDIENTS

500g chicken liver

4 onions chopped coarsely

1/3-1/4 cup oil or goose fat

Salt and pepper

4 hard boiled eggs (more if you plan to stuff eggs!)

2 tbsp brandy (if making paté)

METHOD

1.  Heat oil in frying pan, add onions and fry until golden.

2.  Add livers and fry for 10mins over low heat until they turn brown and begin to fall apart. Season with salt and pepper.

3.  Using a slotted spoon, remove the livers and onions and refrigerate for a minimum of 30mins. Save the fat.

4.  If making chopped salad: Chop livers, onions, and hard boiled eggs with a knife and mix well, or use a processor. Stir in some of the fat used for frying. Taste and adjust seasoning.
You may now boil some eggs, cut them in half, and place some chopped liver in the egg white, top with mayo and chives for decoration.

5.  If making paté: add 2 tbsp brandy and puree the livers, onions, and eggs until smooth.

6.  Transfter to a terrine lined with cling wrap and refrigerate for a few hours.

7.  Before serving, turn over onto a serving dish, remove wrap, slice into portions and serve with toast. Berry sauce, fruit marmalade or pears poached in sweet wine complement the taste.