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.
- Portion size 3 servings
- Credits : Canadian Living Magazine: April 2013
- 1 lb chicken liver
- 2 tablespoons kosher pareve margarine
- 2 tablespoons kosher kosher olive oil
- 2 onions thinly sliced
- 3 tablespoons lemon juice
- 2 tablespoons kosher-for-Passover red wine
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 hard-cooked eggs diced
MethodRinse 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 facts Per 1 tbsp: about
- Sodium 44 mg
- Sugars trace
- Protein 2 g
- Calories 20.0
- Potassium 36 mg
- Cholesterol 55 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 7.0
- Folate 26.0
- Vitamin A 54.0
- Vitamin C 7.0