American · Lunch
New York Chopped Chicken Liver Toast
A New York Jewish deli classic, silky chopped chicken livers with caramelised onions and schmaltz, piled onto toasted rye with cornichons and fresh chives.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
32gCarbs
3gSugar
4gFiber
750mgSodium
380mgChol
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Instructions
1
Prep
Trim and pat dry 300g chicken livers. Thinly slice 2 medium white onions. Peel and finely grate 2 hard-boiled eggs. Thinly slice 8 cornichons. Finely chop 2 tbsp fresh chives. Toast 4 slices rye bread and set aside.
2
Sweat
Heat 2 tbsp schmaltz in a large skillet over medium-low heat. Add sliced onions with a pinch of salt. Cook 18–20 minutes, stirring occasionally, until deeply golden and caramelised. Remove to a board.
3
Sear
Increase heat to medium-high and add remaining 2 tbsp schmaltz. Add chicken livers and cook 2–3 minutes per side until browned outside but still slightly pink in the centre. Transfer to the board with onions.
4
Build
Chop the livers and onions together with a large knife until a coarse, spreadable paste forms. Season with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Fold in the grated eggs until just combined.
5
Plate
Pile the liver mixture generously onto the toasted rye bread. Top with sliced cornichons and fresh chives and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) chicken livers
- 2 medium white onions
- 2 hard-boiled eggs
- 4 tbsp schmaltz
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 4 slices rye bread
- 8 cornichons
- 2 tbsp fresh chives