Tested till perfect Chopped Liver Pâté
Chopped Liver Pâté
Photography by Jeff Coulson/TC Media

Chopped Liver Pâté

This chic version of chopped liver can be served with all of your favourite garnishes, such as pickled vegetables and gherkins. Offer this pâté with the Apple Walnut Chutney and Roasted Eggplant Dip recipes.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 6 hours 30 minutes
  • Portion size 2-2/3 cups


  • 1 lb 1lbchicken liverchicken livers
  • 2 tbsp 2tbspkosher pareve margarine or kosher olive oil
  • 2 2small oniononions, thinly sliced
  • 3 tbsp 3tbsplemon juice
  • 2 tbsp 2tbspkosher-for-Passover red wine
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 2hard-cooked eggs, diced
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Rinse chicken livers; trim and pat dry. Set aside.

In large skillet, melt half of the margarine over medium heat; cook onions, stirring occasionally, until softened and golden, 5 to 8 minutes. Transfer to food processor.

Add remaining margarine to skillet; sauté chicken livers over medium-high heat until browned but still slightly pink in centre, 5 to 8 minutes. Add lemon juice and wine; cook for 1 minute. Scrape into food processor.

Add parsley, salt and pepper to food processor; purée until smooth, scraping down side occasionally. Transfer to bowl; fold in eggs. Scrape into plastic wrap–lined mini loaf pan or dish; smooth surface. Place plastic wrap directly on surface; refrigerate for 6 hours. (Make ahead: Refrigerate for up to 24 hours.) To serve, unwrap and invert onto serving platter.

Nutritional Information Per 1 tbsp: about

cal 20 pro 2g totalfat 1g sat. fat 0
carb 1g dietaryfibre 0 sugar 0 chol 55mg
sodium 44mg potassium 36mg

% RDI:

iron 7 vit A 54 vit C 7 folate 26
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