Chopped Liver and Egg Salad Presentation

Begin your Shabbos meal with a show-stopping presentation.

This Liver and Egg Salad Presentation looks harder to prepare than it actually is!

We love using wraps in creative ways to enhance a dish and make it look special and gourmet.

Tip: Toast your” scraps” and use in salads.

You will need:

• • tomato wraps

• • spinach wraps

• • 2.6″ and 3″ fluted round cookie cutter

• • 1 3/4″ round cookie cutter

Directions:

1. 1. Preheat oven to 350 degrees.
   2. Using a 3” round cookie cutter-cut out 1 circle from a spinach wrap and one circle from a tomato wrap.
   3. Do the same with the 2.6″ round cookie cutter.
   4. With a 1-3/4” round cookie cutter, cut a circle from the center of the 2.6” circle. For each serving, you should now have a 3” round, 2.6” donut shape and a 1-3/4” circle from both color wraps. Spray with pam and sprinkle some salt on top.
   5. Lightly toast wraps in the oven for approximately 10 minutes and allow to cool. 

1. 1. To serve, put one of each color of the large scallops on each plate. 
   2. Place a scoop of liver and a scoop egg salad in the center of each scallop. 
   3. Arrange the smaller cut-outs as shown in the picture and place half of a grape tomato on either side of the round cut-out.   

This Article by EstherO. originally appeared in Mishpacha Magazine.

Photography by Dan Engongoro