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"My grandmother (safta is Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and schmaltz (chicken fat)," says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. Bloom and Wise Sons co-owner Leo Beckerman put this fresh-tasting pâté on the menu for Passover.

This Story Originally Appeared On sunset.com


Credit: Victor Protasio

Recipe Summary

1 hr 40 mins
Serves 12 (makes 2 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45 to 60 minutes. Let cool completely.

  • Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.

  • Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.

  • Whirl nuts in a food processor until ground. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth. Add onions (including any oil and juices from cooking), 3/4 tsp. salt, and 1/2 tsp. pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like. Serve at room temperature, with matzo crackers.

Chef's Notes

Make ahead: Up to 1 day, chilled.


Wise Sons Jewish Delicatessen, San Francisco, CA

Nutrition Facts

84 calories; calories from fat 62%; protein 3g; fat 5.9g; saturated fat 0.8g; carbohydrates 6.1g; fiber 1.9g; sodium 109mg; cholesterol 35mg.