Chopped chicken livers
450g chicken livers
1 tablespoon olive or rapeseed oil
2 onions, diced
3 hard-boiled egg yolks
1/2 teaspoon low sodium salt
1/4 teaspoon black pepper
Iceberg lettuce (for serving)
Wash the livers and remove any discoloured spots.
Heat 1/2 tablespoon oil in a nonstick frying pan.
Brown the onions in the pan.
Remove the onions from the pan and place in a large bowl.
Cook the livers in pan for 10 minutes.
Add the livers and egg yolks to the onions.
Grind or chop the onions, livers and egg yolks until smooth.
Mix in the salt, pepper and remaining oil.
When the mixture has cooled, cover and refrigerate for at least an hour.
Serve on a bed of lettuce.