You may have heard the phrase "What am I? Chopped liver?" before, which is normally used when you feel ignored, or that you're being treated as a second-class citizen. This may be due to the fact that chopped liver was and is often served as a side dish, rather than the main course!
Today, chopped liver and onions is also used as a popular spread in Jewish cuisine and is a common menu item in Kosher delicatessens in the USA, Canada and in Jewish communities in the UK.
It is often served with rye bread as a sandwich, but can equally be served with mashed potatoes, or anything that takes your fancy.
Because the key ingredient is liver, it is high in protein but also high in fat and cholesterol.
Many varieties and nuances exist, so why not use the recipe below, and then experiment with your own ideas?
I always fry in margarine as the mixture doesn't blend as well if fried in oil. Calf or lambs liver can also be used.
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