Chopped Liver

Method

Heat the schmaltz in a large frying pan over a medium-high heat. Dice the onions finely and cook them in the schmaltz, stirring frequently, until deeply golden and caramelised, about 15-20 minutes; set aside half the onions for garnish. Clean the chicken livers, removing any bile ducts or discoloured bits, then add them to the remaining onions in the pan and cook over a high heat for 5-6 minutes, stirring, until golden outside and just cooked through. Transfer the cooked livers and onions to a food processor with the hard-boiled eggs, salt, pepper and paprika. Pulse until you achieve a coarse, chunky paste rather than a smooth puree, maintaining texture by not over-processing. Taste and adjust seasoning as needed, then transfer to a serving dish, top with the reserved caramelised onions, and serve chilled or at room temperature with rye bread.