Sauté onions in a frying pan till golden brown.

Add liver pieces and spices to the pan. Cook with onions for approximately 10–12 minutes, mixing every two minutes. Remove from flame.

Mash eggs in a mixing bowl. Add liver and mash it all together until creamy. Add salt and pepper to your taste.

Fill the piping bag with the liver mixture.

Carefully pipe the liver into the eclair mold, shaking the mold when you are halfway through to prevent air bubbles.

Place the mold in the freezer on a flat surface. Chill for three to four hours, until the liver is solid but not fully frozen.

Remove from freezer and carefully punch out the eclairs.

Store in the fridge until ready to assemble on Shabbos day.

Remove the liver eclairs from the fridge.

Spill the crunchy fried onions onto a shallow plate. Dip each eclair in the onion crunch, making sure the crunch sticks to the bottom of the eclair.

Place a scoop of egg salad, or a few slices of egg, in the center of each plate. Gently place the eclair in the center of the eggs.

Arrange roasted garlic, microgreens and radish slices around the outer rim of the plate.