Living in Cleveland I basically have two choices for chopped liver. (who woulda thought a greek like myself can't live without?) ANYWAY, one place doesn't seem to move it that well and I invariably end up with some "crust." argh! The other place, which I visited today the chopped liver is always fresh. Today I notived it was a touch dry and almost bland. Forget the 7.95 lb. price, I want flavor.
Any thoughts on a "quick fix"? I was thinking about a touch of olive oil and a pinch of kosher salt but wasn't sure about how that would affect the flavor.