Name: Chopped Liver
Yield: 4 Servings
Ingredients: 3 large eggs; 5 tablespoons schmaltz (chicken fat) or unsalted butter, divided; 3 medium yellow onions, sliced; 2 tablespoons white wine vinegar; 1 pound chicken livers, rinsed, patted dry; Kosher salt, freshly ground pepper; 1 tablespoon prepared horseradish; ½ teaspoon garlic powder; ½ teaspoon mustard powder; ¼ teaspoon paprika; Toasted rye bread and sliced red onion (for serving); Flaky sea salt

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Alex Lau

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Recipe notes