Chopped liver and gefilte fish platter
A classic appetizer platter in Ashkenazi Jewish cuisine, this dish features a spread of chopped liver and poached gefilte fish, often served with accompaniments. Chopped liver is made from sautéed chicken livers, onions, and often hard-boiled eggs, while gefilte fish is a savory mousse of ground whitefish (like carp, pike, or whitefish) poached in a fish broth. This platter is a traditional centerpiece for holiday meals and celebrations.
🍽️ Nutrition at a glance
This platter is a high-protein, moderate-to-high fat dish, with the liver providing iron and B vitamins, and the fish offering lean protein and omega-3s. A typical serving can range from 300 to 450 calories, depending on the specific recipes and portion sizes.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Vitamin B12 | 12 mcg |
| Iron | 4.5 mg |
| Selenium | 25 mcg |
| Phosphorus | 320 mg |
| Zinc | 3 mg |
| Niacin (B3) | 8 mg |
| Folate | 90 mcg |
| Vitamin A | 4500 IU |
Per 1 platter serving (approx. 150g chopped liver + 120g gefilte fish) · estimated, varies by recipe
💡 What's interesting
Culturally, this platter represents the resourceful and symbolic nature of Ashkenazi Jewish cooking, turning humble ingredients into festive fare. Nutritionally, it's a unique combination of organ meat and freshwater fish, offering a dense profile of micronutrients like vitamin B12, selenium, and phosphorus.
