Festival Chopped Liver

A pared-down chopped liver made with three ingredients and a knife: sauteed chicken livers, good olive oil, salt and pepper. The traditional fish shape is the giveaway that this is a holiday or Shabbat presentation, where chopped liver gets molded into something special rather than served as a casual plain spread.

The key with chicken livers is gentle heat. Ten minutes in a quarter cup of warm olive oil, turning occasionally, gets them cooked through without that bitter overcooked-iron taste that comes from a screaming-hot pan. They should be firm but still rosy at the center when you mash them.

Mashing with a fork gives a rustic spreadable texture; the blender option turns it into a smooth, almost mousse-like pate. Another quarter cup of olive oil goes in for richness, and the final quarter cup pours over the molded shape as a glossy seal.

Serve on crackers, challah, or rye with extra crunchy salt at the table.

Chef Tips

• Trim any green or pale spots and the silvery membrane off the livers before cooking; both turn bitter.
• Use a quality extra virgin olive oil because it carries the flavor of the finished spread.
• Pat the livers dry before they hit the pan so they sear instead of steam.
• Chill the molded fish shape for at least an hour before serving so it firms up enough to slice clean.

Variations

• Saute a small diced onion in the oil first for the more familiar Eastern European chopped liver profile.
• Fold in two chopped hard-boiled eggs after mashing for a softer, traditional version.
• Add a tablespoon of brandy or Madeira at the end of cooking and reduce briefly for a French-leaning pate.