Chopped Liver

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1. 1Step 1: Heat a griddle pan to medium heat, and season your livers in a bowl, mixing them with 20ml rapeseed oil or schmaltz, 2 tsp of salt and 1.5 tsp white pepper.
2. 2Step 2: Cook for approximately 6 minutes on each side, or until just cooked through. Leave to cool, and then place in the fridge to cool down further. This will make them easier to chop when you assemble the spread.
3. 3Step 3: Meanwhile, heat a frying pan to a low-medium heat, and add 30ml of rapeseed oil or schmaltz. Once heated, add the onions with 1 tsp salt and slowly caramelise for approximately 25-30 minutes. The onions should be soft and golden.
4. 4Step 4: Boil the eggs for 10-12 minutes. Once cooled and peeled, you can grate them into a mixing bowl, keeping about 2 tbsp separate for the garnish.
5. 5Step 5: Finely chop the livers with a cleaver or a sharp knife. They should be chopped until a medium-fine texture, and approximately the size of corn kernels.
6. 6Step 6: Place the liver in the bowl with the egg and onions, as well as about 2/3 of the chopped parsley, 50ml rapeseed oil, or schmaltz if using, and 2 tbsp of your chosen liquor. Mix until a smooth-ish paste, and season to taste.
7. 7Step 7: Serve on Ritz crackers as a canape or spread on a spread over a small serving plate, garnished with the remaining grated egg and parsley, alongside toasted challah or sourdough, slices of pickled cucumber, and Dijon mustard, if you fancy.