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Chopped liver salad and pickled cucumbers
Serves 5-6 Starters and mains
Ingredients
- 500g chicken livers, cleaned and trimmed to remove connective tissues
- 3tbsp vegetable oil
- 700g white onions, finely diced
- 2 eggs
- ¾tsp sea salt
To serve
- 1tsp finely chopped raw onion per person
- 1 small pickled cucumber per person (see recipe linked)
- soft, fresh bread
Method
Pat the chicken livers dry with kitchen paper. Heat some of the oil in a frying pan over a medium heat, add the onions and fry for 8–10 minutes until caramelised and deep brown in colour, then remove from the pan and set aside.
Put the eggs in a small pan, cover with cold water, bring to the boil and boil for 8–10 minutes. Remove from the heat and cool completely under cold running water.
Add the remaining oil to the frying pan and set over a medium heat. When the pan starts to smoke, add a batch of the chicken livers in a single layer, season with salt and lots of ground black pepper and cook for about 4–5 minutes on each side. Transfer to a plate to cool and repeat with the remaining chicken livers.
Peel the eggs, then finely chop the cooled livers and eggs and transfer to a bowl. Add the browned onions and mix well with a spoon. Add the salt and pepper and taste, adjusting the seasoning if needed.
Serve with the chopped raw onions on top and the pickled cucumbers and bread alongside.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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