Recipe: Chopped liver salad and pickled cucumbers

Get ready for next-level Friday night food

  • place PRE 15 minutes
  • place COOK 25 minutes
  • place SERVES 5 - 6
  • printicon


  • Pat the chicken livers dry with paper towel.

  • Heat the oil in a frying pan (skillet) over a medium heat, add the onions and fry for 8–10 minutes until caramelised and deep brown in colour. Set aside.

  • Place the eggs in a small saucepan, cover with cold water, then bring to the boil and boil for 8–10 minutes.

  • Remove the eggs from the heat and cool under cold running water. Make sure the eggs are cooled down thoroughly otherwise you won’t be able to peel them easily.

  • Add more oil to the same pan over a medium heat, and when the pan starts to smoke, add a batch of the chicken livers in a single layer, season with salt and pepper and cook for about 4–5 minutes on each side.

  • Set aside to cool and repeat with the remaining chicken livers. Finely chop the cooled livers and hard-boiled eggs, transfer to a bowl, add the browned onions and mix well with a spoon. Add the salt and pepper. Taste and adjust the seasoning if needed.

  • Serve with chopped raw onions on top, pickled cucumber and some challah bread.

    Recipe adapted from Oren by Oded Oren (Hardie Grant)


500g chicken livers, cleaned and trimmed to remove connective tissues
3 tbsp vegetable oil, for frying
700g white onions, finely diced
2 eggs
¾ tsp sea salt
1/8 tsp freshly ground black pepper

To serve
1 small, pickled cucumber per person
1 tsp finely chopped raw onion per person

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