How to prepare this recipe
I made this classic Jewish recipe countless times, and I will keep making.
I made it in all possible combinations: with tomatoes and cucumbers, with radishes, green onions and lettuce, with chicken breast, with grilled salmon, with mayonnaise.
It is wonderful in any combination and is good both at room temperature and cold from the refrigerator, with or without vegetables like tomato, cucumber, salad as side dish etc.
The combinations are countless and you will never get bored of this salad. In addition, it is very strong and can be made in large quantities, being ideal for an event with many guests.
However, this time I will bake the basic, classic recipe, as is our family favourite.
Hard boil the eggs, approx 8 minutes.
Set aside, let them cool down.
Peel the eggs, and cut them cubes, or crush with a fork.
Fine chop the onions, and add to the eggs.
Add the mustard, olive oil, goose fat, goose liver paté and mix well.
Season with salt and pepper.
Serve with bread or toast, and/or fresh tomato, cucumber.
Enjoy, Good Appetite!