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This rustic pâté is quick, easy, and a classic start to many a Passover feast. Though we finish it with a hint of sherry, it tastes just like the one Bubbe used to make (and you can choose to leave the sherry out).
What to buy: Schmaltz (rendered chicken fat) can be found in specialty markets and at Jewish delis. If you can’t find it, kosher-for-Passover vegetable oil can be substituted, but it’s far from traditional.
Game plan: We liked this best served warm, but it can also be made up to a day in advance and served cold or at room temperature.
This recipe was featured as part of our Hosting Your First Passover menu.
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