Hungarian Chicken Liver Salad (Májkrém)
Májkrém, also known as Hungarian Chicken Liver Salad, is a traditional Hungarian dish that is rich in flavor and perfect for spreading on toast or crackers. This creamy and savory salad is a popular appetizer or snack in Hungary and is a must-try for anyone interested in Hungarian cuisine.
Ingredients
- 500g chicken livers
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 hard-boiled eggs, chopped
- 3 tablespoons sour cream
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the chicken livers to the skillet and cook until they are no longer pink in the center.
- Remove the skillet from the heat and let the mixture cool slightly.
- Transfer the liver mixture to a food processor and pulse until smooth.
- Transfer the liver mixture to a bowl and stir in the chopped hard-boiled eggs and sour cream.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 5g
- Fat
- 9g
Supplies
Large skillet Food processor Bowl
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Májkrém with freshly sliced bread, crackers, or vegetable sticks for a delightful appetizer or snack.
Tips & tricks
For a smoother texture, press the liver mixture through a fine sieve before adding the chopped eggs and sour cream.
Cost
$8