Cheese and Chicken Liver Pate
A delicious, rich, and very tender pate. Beef liver can replace chicken liver, however, the dish turns out much tastier with the latter. This amount of ingredients is enough for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken liver 500 g
- cheese 300 g
- gelatin 10 g
- tomatoes 150 g
- carrot 150 g
- onion 150 g
- greens
- salt
- vegetable oil
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 17
Pour 150 ml of cold boiled water over the gelatin and leave it for the time specified on the package.
Step 2 of 17
Finely chop the onion.
Step 3 of 17
Cut the tomatoes into cubes.
Step 4 of 17
Chop the greens.
Step 5 of 17
Grate the raw carrot using a fine grater.
Step 6 of 17
Grate the cheese on a fine grater.
Step 7 of 17
Sauté the onion in vegetable oil until golden brown.
Step 8 of 17
Add the liver, salt it and fry until cooked (10–15 minutes), then let it cool.
Step 9 of 17
Heat the gelatin almost to boiling, but do not boil. Let it cool slightly.
Step 10 of 17
Pass the cooked liver through a meat grinder.
Step 11 of 17
Combine the ground liver with the carrot.
Step 12 of 17
Stir half of the gelatin into the liver mixture.
Step 13 of 17
Mix together the cheese, greens and tomatoes.
Step 14 of 17
Add the remaining gelatin to the cheese mixture and stir.
Step 15 of 17
Place half of the liver mixture into a baking pan (size 11×23 cm and height 5 cm) and smooth the surface.
Step 16 of 17
Spread all the cheese on top of the liver layer, smoothing it out.
Step 17 of 17
Cover the cheese layer with the remaining liver, smooth it and place in the refrigerator for 5–6 hours.
