Cook: 25 minutes

Serves: 5 - 6

Method:

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.

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Ingredients

Name: Recipe: Chopped liver salad and pickled cucumbers
Prep time: 15 min
Cook time: 25 min
Yield: 5 - 6
Ingredients: 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; Challah

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
Challah