18 Delicious Chopped Liver Recipes Amazing

Unlock the secret to irresistible meals with our roundup of 18 Delicious Chopped Liver Recipes Amazing! Whether you’re crafting a cozy family dinner or impressing guests at your next gathering, these recipes promise to deliver comfort and flavor in every bite. Dive into our collection and discover how this classic dish can be transformed into something truly extraordinary. Ready to get cooking? Let’s begin!

Classic Jewish Chopped Liver

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that carries the weight of tradition and the warmth of home. Classic Jewish Chopped Liver, with its rich history and even richer flavor, is one such dish that feels like a hug in every bite.

Ingredients

• Chicken livers – 1 lb
• Onion – 1 large, diced
• Hard-boiled eggs – 2
• Schmaltz (chicken fat) – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Rinse the chicken livers under cold water and pat them dry with paper towels to ensure they sear properly.
2. In a large skillet over medium heat, melt the schmaltz until it shimmers, about 2 minutes.
3. Add the diced onion to the skillet and sauté until golden and translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 3 minutes on each side, or until they are browned on the outside but still slightly pink inside.
5. Remove the skillet from the heat and let the livers and onions cool to room temperature, about 10 minutes.
6. Transfer the cooled livers and onions to a food processor. Add the hard-boiled eggs, salt, and pepper.
7. Pulse the mixture until it reaches your desired consistency, scraping down the sides of the bowl as needed for even chopping.
8. Tip: For a smoother texture, pulse fewer times; for a chunkier texture, pulse more. Adjust seasoning with salt and pepper if necessary.
9. Chill the chopped liver in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
10. Tip: Serve chilled for the best texture and flavor. If the mixture seems too dry, a little extra schmaltz can be stirred in before serving.
11. Tip: For a traditional presentation, mold the chopped liver into a loaf shape and garnish with sliced hard-boiled eggs and a sprinkle of paprika.

Gently spooned onto a slice of rye or served alongside crisp pickles, this chopped liver is a testament to the beauty of simplicity. Its creamy texture and deep, savory flavors make it a beloved centerpiece at any gathering, inviting stories and smiles around the table.

Southern Style Chopped Liver with Bacon

Memories of family gatherings often bring to mind the rich, comforting flavors of traditional dishes, and among them, a Southern-style chopped liver stands out for its depth and heartiness. This version, elevated with the smoky crunch of bacon, is a testament to the simplicity and warmth of Southern cooking.

Ingredients

• Chicken livers – 1 lb
• Bacon – 6 slices
• Onion – 1 medium, finely chopped
• Eggs – 2, hard-boiled
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 5 minutes per side. Remove bacon and set aside on paper towels to drain.
2. In the same skillet, using the bacon fat, sauté the chopped onion until translucent, about 3 minutes. Tip: Keep the heat medium to avoid burning the onions.
3. Add the chicken livers to the skillet with onions. Cook until the livers are no longer pink inside, about 10 minutes, turning occasionally. Tip: Cutting a liver in half to check for doneness ensures they’re perfectly cooked.
4. Transfer the cooked livers, onions, and crumbled bacon to a food processor. Add the hard-boiled eggs, salt, and black pepper. Pulse until the mixture is finely chopped but still slightly chunky. Tip: For a smoother texture, process longer, but avoid over-processing to keep some texture.
5. Serve the chopped liver chilled or at room temperature. Spread it on crackers or toast for a simple appetizer, or use it as a filling for deviled eggs for a creative twist.

Southern style chopped liver with bacon offers a creamy yet textured bite, with the smokiness of bacon complementing the earthy livers. Its versatility makes it a beloved choice for both casual snacks and elegant gatherings.

Chopped Liver Pâté with Caramelized Onions

Under the soft glow of the kitchen light, there’s something deeply comforting about transforming simple ingredients into a dish that feels like a warm embrace. Chopped liver pâté with caramelized onions is one such recipe, where patience and care turn the humble into the extraordinary.

Ingredients

• Chicken livers – 1 lb
• Butter – ½ cup
• Onions – 2 large, thinly sliced
• Salt – 1 tsp
• Pepper – ½ tsp
• Eggs – 2, hard-boiled

Instructions

1. Rinse the chicken livers under cold water, pat dry with paper towels, and trim any connective tissue.
2. In a large skillet over medium heat, melt 2 tbsp of butter. Add the sliced onions and a pinch of salt, stirring occasionally until deeply golden, about 25 minutes. Tip: Lower the heat if onions are browning too quickly.
3. Increase heat to medium-high, add the remaining butter and chicken livers to the skillet. Cook until the livers are browned on the outside but still slightly pink inside, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the livers, onions, and any pan juices to a food processor. Add the hard-boiled eggs, remaining salt, and pepper. Pulse until the mixture is smooth but still has some texture. Tip: For a finer pâté, process longer, scraping down the sides as needed.
5. Transfer the pâté to a serving dish, cover, and refrigerate for at least 2 hours to allow flavors to meld.

Mellow and rich, the pâté pairs beautifully with crisp toast or as a luxurious filling for deviled eggs. Its creamy texture and the sweet depth of caramelized onions make it a versatile spread that elevates any gathering.

Healthy Chopped Liver with Greek Yogurt

Often, the simplest dishes bring the most comfort, especially when they’re a twist on a classic. This version of chopped liver, lightened with Greek yogurt, is both nourishing and deeply satisfying, a perfect blend of tradition and modernity.

Ingredients

• Chicken livers – 1 lb
• Onion – 1 large, diced
• Greek yogurt – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, cooking until translucent and slightly golden, about 5 minutes, stirring occasionally to prevent burning.
3. Increase heat to medium-high, add chicken livers to the skillet, seasoning with salt and pepper. Cook until livers are browned on the outside but still pink inside, about 4 minutes per side.
4. Remove skillet from heat, let the mixture cool for 5 minutes to make handling easier.
5. Transfer the liver and onion mixture to a food processor, add Greek yogurt, then pulse until the mixture is finely chopped but still retains some texture.
6. Taste and adjust seasoning if necessary, remembering the flavors will meld as it chills.
7. Refrigerate the chopped liver for at least 1 hour before serving to allow the flavors to develop fully.

Rich and creamy with a subtle tang from the yogurt, this chopped liver is wonderfully spreadable. Try it on toasted rye or as a unique filling for deviled eggs for a delightful contrast.

Spicy Chopped Liver with Jalapeños

Gently, the aroma of spices fills the kitchen, a quiet reminder of the comfort found in simple, hearty dishes. Today, we’re embracing the warmth of Spicy Chopped Liver with Jalapeños, a dish that balances richness with a kick, perfect for those moments when you crave something deeply satisfying yet unexpectedly vibrant.

Ingredients

• Chicken liver – 1 lb
• Jalapeños – 2, finely chopped
• Onion – 1 medium, diced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cumin – ½ tsp

Instructions

1. Rinse the chicken livers under cold water and pat them dry with paper towels to ensure they sear properly.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 2 minutes.
3. Add the diced onion to the skillet, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
4. Increase the heat to medium-high and add the chicken livers, cooking for 4 minutes on each side until they’re browned but still pink inside.
5. Stir in the chopped jalapeños, salt, black pepper, and cumin, cooking for an additional 2 minutes to blend the flavors.
6. Remove the skillet from the heat and let it cool slightly before transferring the mixture to a food processor.
7. Pulse the mixture 5-7 times until it’s coarsely chopped, ensuring not to over-process to maintain a rustic texture.

Silky with a hint of crunch from the jalapeños, this chopped liver is a study in contrasts. Serve it on toasted rye with a dollop of sour cream, or enjoy it straight from the bowl for a truly indulgent experience.

Chopped Liver and Mushroom Duxelles

Now, as the morning light filters through the kitchen window, let’s embark on a culinary journey that marries the earthy depth of mushrooms with the rich, comforting essence of chopped liver. This dish, a humble yet profound blend of flavors, invites you to slow down and savor each step.

Ingredients

• Chicken liver – 1 lb
• Button mushrooms – 8 oz
• Butter – 2 tbsp
• Onion – 1 medium, finely chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the chicken liver under cold water, pat dry with paper towels, and trim any connective tissue.
2. In a skillet over medium heat, melt 1 tbsp of butter and sauté the onion until translucent, about 5 minutes.
3. Add the liver to the skillet, cooking until browned on all sides but still pink inside, approximately 4 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Remove the liver and onions from the skillet; set aside.
5. In the same skillet, melt the remaining butter and add the mushrooms, cooking until they release their moisture and become golden, about 8 minutes. Tip: Stir occasionally to prevent sticking.
6. Combine the liver, onions, and mushrooms in a food processor, adding salt and pepper. Pulse until the mixture is finely chopped but not pureed. Tip: For a smoother texture, process longer, but stop before it becomes pasty.
7. Transfer the mixture to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to meld.

Every bite of this chopped liver and mushroom duxelles offers a velvety texture with bursts of umami from the mushrooms, balanced by the subtle sharpness of onions. Serve it on toasted baguette slices or as a filling for savory crepes for an unexpected twist.

Vegan Chopped Liver with Lentils and Walnuts

Remembering the first time I tried vegan chopped liver, it was a revelation, a dish that carried the warmth and comfort of traditional flavors without a single animal product. This version, with lentils and walnuts, is a humble homage to that memory, simple yet deeply satisfying.

Ingredients

• Green lentils – 1 cup
• Walnuts – 1 cup
• Onion – 1 medium, diced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the green lentils under cold water until the water runs clear.
2. In a medium pot, bring 2 cups of water to a boil, add the lentils, reduce heat to low, cover, and simmer for 20 minutes or until tender. Tip: Avoid stirring too much to prevent the lentils from breaking apart.
3. While the lentils cook, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until golden brown, about 10 minutes. Tip: Stir occasionally to ensure even browning.
4. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 5 minutes, or until fragrant. Tip: Watch closely to prevent burning.
5. In a food processor, combine the cooked lentils, sautéed onions, toasted walnuts, and salt. Pulse until the mixture reaches a coarse, spreadable consistency.

You’ll find the texture wonderfully rustic, with the walnuts adding a subtle crunch against the creamy lentils. Serve it on toasted rye bread or as a unique stuffing for mushrooms, letting the earthy flavors shine.

Chopped Liver with Hard-Boiled Eggs and Gherkins

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself drawn to the comforting ritual of preparing a dish that feels like a warm embrace. It’s a simple yet deeply satisfying creation, one that marries the earthy richness of liver with the bright contrast of gherkins and the creamy texture of hard-boiled eggs.

Ingredients

• Chicken liver – 1 lb
• Hard-boiled eggs – 2
• Gherkins – ½ cup, chopped
• Onion – 1 medium, finely diced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat until it begins to foam slightly, about 2 minutes.
2. Add the finely diced onion to the skillet, sautéing until translucent and slightly golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Increase the heat to medium-high and add the chicken liver to the skillet. Cook for 4 minutes on each side, or until the liver is browned but still pink inside. Tip: Overcooking the liver can make it tough, so keep an eye on the color.
4. Remove the skillet from heat and let the liver cool for 5 minutes. Then, chop the liver into small pieces.
5. In a large bowl, combine the chopped liver, sautéed onions, chopped gherkins, and diced hard-boiled eggs. Season with salt and black pepper, mixing gently to combine. Tip: For a smoother texture, you can pulse the mixture in a food processor a few times.
6. Serve chilled or at room temperature, allowing the flavors to meld together for at least 30 minutes before serving.

With its creamy yet chunky texture, this dish offers a delightful contrast between the rich liver and the tangy bite of gherkins. Try spreading it on toasted rye bread for a classic presentation, or serve it alongside crisp, fresh vegetables for a lighter take.

French Inspired Chopped Liver with Cognac

Evenings like these call for something rich, something that whispers of distant kitchens and the clink of fine glassware. French Inspired Chopped Liver with Cognac is that dish, a blend of rustic charm and refined elegance, perfect for savoring slowly.

Ingredients

• Chicken livers – 1 lb
• Butter – 4 tbsp
• Onion – 1 medium, finely chopped
• Cognac – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Rinse the chicken livers under cold water and pat them dry with paper towels. Removing excess moisture ensures a better sear.
2. Melt 2 tbsp of butter in a large skillet over medium heat. Wait until the butter is foamy but not browned to add the livers.
3. Add the chicken livers to the skillet, cooking for 3 minutes on each side. They should be browned outside but slightly pink inside for the best texture.
4. Remove the livers from the skillet and set aside. In the same skillet, add the remaining 2 tbsp of butter and the chopped onion. Cook until the onion is translucent, about 5 minutes.
5. Return the livers to the skillet with the onions. Add the cognac, salt, and pepper. Carefully ignite the cognac to flambé, or simply cook for 2 minutes if you prefer not to flambé.
6. Transfer the mixture to a food processor. Pulse until the liver is finely chopped but still retains some texture. Over-processing can make it too smooth.
7. Let the chopped liver cool to room temperature before serving to allow the flavors to meld beautifully.

Perfectly balanced, this chopped liver is both creamy and coarse, with the warmth of cognac weaving through each bite. Serve it on toasted baguette slices or alongside cornichons for a touch of acidity.

Chopped Liver with Apples and Cinnamon

Yesterday, I found myself reminiscing about the comforting embrace of home-cooked meals, the kind that fill the kitchen with warmth and the heart with nostalgia. Among these, a dish that stands out is one that combines the earthy richness of liver with the sweet, spiced notes of apples and cinnamon, a blend that sings of autumn and family gatherings.

Ingredients

• Chicken liver – 1 lb
• Apples – 2, peeled and diced
• Cinnamon – 1 tsp
• Onion – 1, finely chopped
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the chicken liver under cold water and pat dry with paper towels to ensure even cooking.
2. In a large skillet over medium heat, melt the butter until it begins to foam, signaling it’s ready for the onions.
3. Add the finely chopped onion to the skillet, sautéing until translucent, about 5 minutes, to build a flavor base.
4. Introduce the chicken liver to the skillet, cooking for 4 minutes on each side until browned but still pink inside for tenderness.
5. Stir in the diced apples and cinnamon, cooking for an additional 3 minutes until the apples soften but retain a slight crunch.
6. Season with salt, then remove from heat, letting the dish rest for 2 minutes to allow flavors to meld.

Golden and fragrant, this dish offers a delightful contrast between the creamy liver and the crisp sweetness of apples. Serve it atop toasted rye bread for a textural play, or alongside a simple green salad to cut through the richness.

Smoked Salmon and Chopped Liver Canapés

Zestfully blending the richness of the sea with the earthy depth of liver, these canapés are a testament to the beauty of simple, yet sophisticated flavors. They invite a moment of pause, a gentle savoring of textures and tastes that speak to the soul.

Ingredients

• Smoked salmon – 4 oz
• Chicken liver – ½ lb
• Butter – 2 tbsp
• Baguette – 1, sliced into ½ inch rounds
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

Instructions

1. Preheat your oven to 350°F. Arrange the baguette slices on a baking sheet in a single layer. Toast in the oven for 5-7 minutes until lightly golden, then set aside to cool. Tip: Keep an eye on them to prevent over-browning.
2. In a skillet over medium heat, melt 1 tbsp of butter. Add the chicken liver, cooking for 4 minutes on each side until no longer pink inside. Tip: A slight blush in the center ensures tenderness.
3. Transfer the cooked liver to a food processor. Add the remaining butter, salt, and pepper. Pulse until smooth. Tip: Scrape down the sides for even blending.
4. Spread a thin layer of the liver mixture onto each toasted baguette slice. Top with a small piece of smoked salmon.

Mellow yet vibrant, these canapés offer a creamy contrast between the silky salmon and the rich liver pâté. Serve them on a slate board for an elegant touch, or alongside a crisp white wine to elevate the experience.

Chopped Liver with Roasted Garlic and Thyme

Beneath the golden hue of the kitchen light, the humble ingredients for this dish whisper stories of comfort and tradition. It’s a recipe that feels like a quiet afternoon, where each step is a meditation on flavor and simplicity.

Ingredients

• Chicken livers – 1 lb
• Garlic – 1 head
• Fresh thyme – 2 tbsp
• Butter – 4 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp of butter, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, rinse the chicken livers under cold water, pat dry with paper towels, and trim any connective tissue.
3. In a large skillet over medium heat, melt the remaining 3 tbsp of butter. Add the chicken livers, cooking for 5 minutes on each side until browned but still pink inside.
4. Squeeze the roasted garlic cloves out of their skins into the skillet with the livers. Add the fresh thyme, salt, and black pepper, stirring gently to combine.
5. Remove from heat and let the mixture cool slightly before transferring to a food processor. Pulse until the mixture is finely chopped but still retains some texture.
6. Transfer the chopped liver to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld.

With its creamy texture and the deep, aromatic flavors of roasted garlic and thyme, this chopped liver is a testament to the beauty of simple ingredients. Serve it on toasted baguette slices or alongside crisp, fresh vegetables for a contrast in textures.

Middle Eastern Chopped Liver with Tahini

Now, as the morning light filters through the kitchen window, let’s embark on a culinary journey to the heart of the Middle East with a dish that’s both humble and rich in flavor. This chopped liver, elevated with the creamy depth of tahini, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Chicken livers – 1 lb
• Onion – 1 medium, diced
• Tahini – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the chicken livers under cold water and pat them dry with paper towels to ensure they sear properly.
2. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the diced onion to the skillet and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 4 minutes on each side, or until they are browned on the outside but still slightly pink inside.
5. Transfer the livers and onions to a food processor. Add tahini, salt, and black pepper. Pulse until the mixture is coarsely chopped but not pureed, about 5 pulses.
6. Let the mixture rest for 10 minutes to allow the flavors to meld together before serving.

Lightly textured with a rich, nutty flavor from the tahini, this chopped liver pairs beautifully with warm pita or crisp lettuce leaves for a refreshing contrast. Its creamy yet coarse consistency makes it a versatile spread or a hearty standalone dish.

Chopped Liver and Avocado Toast

Kindly imagine a quiet morning where the only sound is the gentle crunch of toast under a creamy, rich spread. This dish, a humble yet profound combination, bridges the gap between tradition and modernity on your breakfast table.

Ingredients

• Chopped liver – ½ cup
• Avocado – 1, ripe
• Whole grain bread – 2 slices
• Lemon juice – 1 tsp
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

Instructions

1. Toast the whole grain bread in a toaster until golden brown, about 3 minutes on medium setting.
2. While the bread toasts, mash the ripe avocado in a small bowl with a fork until smooth.
3. Stir in the lemon juice, salt, and black pepper into the mashed avocado to prevent browning and enhance flavor.
4. Spread the chopped liver evenly on one slice of the toasted bread.
5. Layer the avocado mixture on top of the chopped liver, spreading it gently to cover the surface.
6. Place the second slice of toasted bread on top to form a sandwich, or leave open-faced if preferred.

Every bite offers a contrast between the creamy avocado and the rich, earthy chopped liver, with the toast providing a satisfying crunch. Serve it with a side of pickled vegetables for a tangy contrast, or enjoy it as is for a simple, nourishing start to your day.

Chopped Liver Stuffed Mini Peppers

How quietly the morning unfolds, with the sun casting gentle shadows, much like the subtle flavors of this dish coming together. Today, we’re embracing the simplicity and richness of a recipe that feels both nostalgic and refreshingly new.

Ingredients

• Mini peppers – 12
• Chopped liver – 1 cup
• Olive oil – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the peppers to perfection.
2. Carefully slice the tops off the mini peppers and remove the seeds, creating a hollow space for the filling. A small spoon works best for this delicate task.
3. In a bowl, mix the chopped liver with olive oil and salt until well combined. The olive oil adds a smooth richness to the liver, enhancing its natural flavors.
4. Gently stuff each mini pepper with the chopped liver mixture, filling them just to the top without overpacking to prevent spillage during baking.
5. Place the stuffed peppers on a baking sheet lined with parchment paper, ensuring they’re not touching to allow even heat distribution.
6. Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is slightly golden on top. Keep an eye on them after 15 minutes to avoid overcooking.

Might you find joy in the contrast of the crisp pepper shell against the creamy, savory liver within? Serve these at your next gathering, or enjoy them as a quiet treat to yourself, perhaps with a slice of crusty bread to scoop up any filling that escapes.

Chopped Liver with Carrots and Peas

Just like the quiet moments before dawn, this dish brings a comforting simplicity to the table, a humble yet deeply satisfying blend of flavors that feels like home.

Ingredients

• Chicken liver – 1 lb
• Carrots – 2, medium, diced
• Peas – 1 cup
• Onion – 1, large, finely chopped
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Rinse the chicken liver under cold water and pat dry with paper towels. Tip: Removing excess moisture ensures a better sear.
2. In a large skillet over medium heat, melt the butter until it starts to foam.
3. Add the chopped onion to the skillet, sautéing until translucent, about 5 minutes.
4. Increase the heat to medium-high and add the chicken liver, cooking for 3 minutes on each side until browned. Tip: Avoid overcrowding the pan to ensure each piece browns evenly.
5. Reduce the heat to medium, add the diced carrots, and cook for another 5 minutes, stirring occasionally.
6. Stir in the peas, salt, and black pepper, cooking for an additional 3 minutes until the peas are tender. Tip: Fresh peas can be substituted with frozen; no need to thaw.
7. Remove from heat and let the dish rest for 2 minutes before serving.

Finished with a sprinkle of fresh herbs, this chopped liver offers a creamy texture against the crispness of carrots and the sweetness of peas. Serve it atop toasted bread or alongside a crisp green salad for a contrast in textures.

Chopped Liver and Pickled Beet Salad

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself drawn to the simplicity and depth of flavors in a dish that feels both rustic and refined. It’s a humble creation, yet one that carries the weight of tradition and the brightness of innovation.

Ingredients

• Liver – 1 lb
• Beets – 2 cups, pickled
• Onion – 1 medium, finely chopped
• Eggs – 2, hard-boiled
• Mayonnaise – 3 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium heat. Add the liver and cook for 5 minutes on each side, or until fully cooked through. Tip: Avoid overcrowding the skillet to ensure even cooking.
2. Remove the liver from the skillet and let it cool for 10 minutes. Once cooled, chop it into small, even pieces.
3. In a large bowl, combine the chopped liver, pickled beets, and finely chopped onion. Tip: The acidity of the beets balances the richness of the liver beautifully.
4. Chop the hard-boiled eggs and add them to the bowl along with mayonnaise, salt, and pepper. Gently mix everything together until well combined. Tip: For a creamier texture, you can mash the eggs slightly before adding them.
5. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Each bite offers a delightful contrast between the creamy liver and the tangy crunch of beets, a harmony of textures and tastes that’s unexpectedly refreshing. Serve it on a bed of crisp lettuce or with slices of toasted rye bread for a complete experience.

Chopped Liver with a Twist of Orange Zest

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that bridges tradition with a hint of unexpected brightness. This recipe, with its rich base and citrusy spark, is a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• Chicken liver – 1 lb
• Onion – 1 medium, finely chopped
• Butter – 2 tbsp
• Orange zest – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the chicken livers under cold water and pat them dry with paper towels to ensure they sear properly.
2. In a skillet over medium heat, melt the butter until it’s just beginning to foam, indicating it’s hot enough to cook the livers without burning.
3. Add the chopped onion to the skillet, sautéing until translucent, about 5 minutes, to build a flavorful base.
4. Increase the heat to medium-high and add the chicken livers, cooking for 4 minutes on each side until they’re browned but still pink inside for optimal texture.
5. Remove the skillet from heat and let it cool slightly before transferring the mixture to a food processor, ensuring a smoother blend.
6. Pulse the liver and onion mixture with the orange zest, salt, and black pepper until it reaches your desired consistency, scraping down the sides as needed for even processing.
7. Transfer the chopped liver to a serving dish, smoothing the top with a spatula, and chill for at least 1 hour to allow the flavors to meld beautifully.

Gently spoon this velvety chopped liver onto crisp toast points or delicate crackers, where the orange zest cuts through the richness with a whisper of citrus. The result is a dish that’s both grounding and uplifting, perfect for moments when you crave depth with a light touch.

Conclusion

Brimming with variety, our roundup of 18 delicious chopped liver recipes offers something for every taste and occasion. Whether you’re a traditionalist or an adventurous eater, these dishes promise to delight. We’d love to hear which recipes you try and adore—drop us a comment below! Loved this collection? Share the culinary inspiration with friends by pinning this article on Pinterest. Happy cooking!