Preheat the grill to high heat.
Smear both slices of bread with the Elinor's Chopped Liver. Grill the salami, and then add to the bread, followed by the onions. Drizzle the Russian honey mustard on top and close the sandwich (it should be oozing mustard, fat and liver). Serve with the sour pickle as a sandwich side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat the oven to 350 degrees F.
Cut the liver into 1-inch chunks and sprinkle with salt and pepper. Bake until the liver is cooked through, but can still be a little pink in the middle, 40 minutes.
Transfer the liver to a food processor along with the egg and puree. Drizzle in the schmaltz while pureeing, and then remove from the food processor and stir in the onions. Season with salt and pepper. Yield: 4 servings.