Chopped liver is one of my all-time favorite foods. Growing up, I was pretty intimidated to try it. I mean, have you ever seen a kid craving chopped chicken liver? But, to be honest, I was missing out; chopped liver is divine! It's not just reserved for holidays; I serve my chopped liver all year long. This time, I used leeks instead of onions since they are in season right now. To enhance the flavor, I added beef tallow to the frying process, which gave the dish incredible depth. Personally, I like to add a generous amount of freshly cracked black pepper and hot honey; the heat pairs wonderfully with the livers and the sweetness of the caramelized leeks. I serve it on toasted sourdough bread with hard-boiled eggs and grated horseradish. Can it get any better? I don't think so. Just remember, whenever you make chopped liver, it disappears quickly, and there's never enough. Make sure to prepare a sufficient amount, or stash some in the fridge so no one finishes off your chopped liver

500 grs chopped liver

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Feb 15 2024