2 slices double rye bread
4 tablespoons Elinor's Chopped Liver, recipe follows
Five 1/4-inch-thick slices salami
1/4 cup red onions, sliced into thin rounds
2 tablespoons Russian honey mustard
1 sour pickle, for serving
1 pound beef liver, cleaned of outer skin and veins
Salt and freshly ground pepper
1 hard-boiled egg
1/2 cup liquid schmaltz (rendered chicken fat), plus more for cooking onions
1 cup onions, caramelized in schmaltz
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