Chopped Liver

Ashkenazi Jewish communities of Eastern Europe — gehakte leber in Yiddish; brought to the United States by immigrants in the late 19th century and codified in the American Jewish deli tradition

Ashkenazi Jewish chopped liver is a smooth, savoury pâté of pan-fried chicken livers, hard-boiled eggs, caramelised onions, and schmaltz — seasoned with salt and white pepper and chopped or briefly blended to a texture that should be spreadable but retain some grain and identity. It is fundamentally different from French foie gras preparations in its use of humble chicken liver, its rendered chicken fat as the binding fat, and its coarser, more textured finish. The caramelisation of the onions is the flavour backbone — raw or under-cooked onions produce a harsh, pungent pâté that overwhelms the liver. Chopped liver is a Shabbat and holiday staple, served on matzo or rye bread as a first course at the Friday night dinner table.

• Structurally related to French chicken liver pâté but without cream, wine, or butter; parallels British devilled kidneys in the pan-cooked offal tradition; the schmaltz-binding technique echoes duck rillettes in its rendered-fat-set format

Served on matzo or rye crackers as an appetiser before Shabbat dinner; with sliced red onion and pickles; the schmaltz richness requires acid contrast; pairs with dry white wine or Kiddush wine