Jewish Appetizers

Jewish Appetizers

Jewish Appetizers - Chopped Liver - Gefilte Fish - Fish Appetizers | Tips on - Find TipsCHOPPED LIVER

Serving: 3 persons

Preparation Time: 3 hour

Cooking Time: 10 minutes


1 pound of fresh chicken livers

2 cups of onions, finely chopped

3 eggs, hard-boiled

6 tbsp of chicken fat

Salt to taste

Pepper to taste

A few gribenes (optional)


First preheat the broiler to 500 F and then broil livers 4 inches from the heat for about 3 minutes on each side. After it has been done remove it from the oven and finely chop them. Now in a deep-bottomed frying pan melt the fat, add the onions and fry over low heat till the onions become translucent. To this add the chopped liver pieces and fry for another minute before removing from heat. Pour the contents in a bowl. Chop the boiled eggs and add to the liver pieces along with the salt, pepper and gribenes. Mix well and set to chill in a refrigerator for 3 hours before serving.


Serving: 6 persons

Prep Time: 1 1/2 hours

Cooking Time: 2 1/2 hours


3 pounds of carp

2 large onions, diced

2 eggs

1 large carrot, diced

2 stalks of celery, diced

2 slices of white bread


Pepper, to taste


Cold water


Take the fish, skin and bone it, leaving the skin attached to the bones of each part. Salt the dressed fish evenly . Refrigerate in a covered glass bowl. In the meanwhile chop the filleted parts. Add one grated onion, eggs, salt and pepper, and soaked bread if desired combine thoroughly. Now wet your hands and return the mixed pulp to the bones and cover with the attached skin. In a deep pot place the head bones and the diced vegetables and the filled fish sections neatly on top of them. Cover with cold water and place a plate to cover the pot. Set on heat and bring to a quick boil after which remove cover and reduce heat, slowly boiling the fish for 1 1/2 to 2 hours. The liquid should be reduced to half of its original consistency.

Remove from heat and cool after which transfer to a platter with care, remove to a platter carefully so as to prevent breaking. Strain the liquid all over the fish. Chill and serve after garnishing with the carrot pieces.

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