Chopped liver and mock chopped liver have been done dozens of ways, but my friend Dolores made the best “any kind of” chopped liver I ever tasted. Mock chopped liver delivers all the great taste and texture of the real thing, but without the bad fats and cholesterol. The trick is in carmelizing the onions and roasting the walnuts. Try this recipe, and see if you agree. Enjoy on a cracker or some fresh rye bread!
Dolores’ mock chopped liver
1 tablespoon olive oil
3 medium onions, sliced
3/4 cup walnuts
1 15-ounce can of Le Seur baby peas, drained
4 hard-boiled eggs
1/4 teaspoon salt
freshly ground pepper, to taste
Saute the onions in the oil over medium high heat, stirring frequently, until nicely browned and carmelized. Set aside.
Place the walnuts on a tray in a 300 degree F oven for about 8 – 10 minutes until aromatic and starting to lightly brown.
Place all the ingredients into your food processor and combine until you have a smooth consistency. Adjust seasonings as desired. Serve chilled.
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This is absolutely delicious! I first made it at Passover, along side regular chopped liver for those in the family who enjoy it. Many discovered they liked the mock chopped liver best!
Now we make this as an appetizer often for family dinners and get togethers.
Thank you so much for sharing this great recipe!
I’m very glad you enjoyed it. It is indeed the best mock chopped liver I’ve ever tasted too. Dolores was a great cook.
can this be frozen . . . how far ahead of serving can you make this recipe if you do not want to freeze it.
I have no idea if it can be frozen – I’ve never tried it. I would think this would keep well for about 5 days. Not sure I’d push it any further.