Appetizer Tartlets with Chicken Liver Pate

Name: Appetizer Tartlets with Chicken Liver Pate
Ingredients: chicken liver 300 g; fresh or frozen button mushrooms 300 g; eggs 2; carrot 150 g; onion 150 g; greens to taste; mayonnaise; vegetable oil; tartlets; salt

Stuffed tartlets make an excellent portioned appetizer. Ready-made shells can be purchased in the bakery sections of supermarkets. Any salad will work for the filling, but I recommend a delicate chicken liver version. This amount of ingredients will yield approximately 12-15 tartlets.

Total cooking time: not set
Number of servings: not set
Recipe difficulty: 3 / 5

Nut free Low carb Keto Paleo Halal Kosher

Ingredients

Recipe scale: 1x

chicken liver 300 g
fresh or frozen button mushrooms 300 g
eggs 2
carrot 150 g
onion 150 g
greens to taste
mayonnaise
vegetable oil
tartlets
salt

Instructions

Step 1 of 13

Boil the liver until done (the process takes 10–15 minutes after boiling).

Step 2 of 13

Finely chop the onion.

Step 3 of 13

Finely chop the mushrooms.

Step 4 of 13

Grate the eggs using a fine grater.

Step 5 of 13

Grate raw carrot using a fine grater.

Step 6 of 13

Finely chop the greens.

Step 7 of 13

Sauté the onion in vegetable oil.

Step 8 of 13

Add mushrooms to the onion. Fry for 10–15 minutes.

Step 9 of 13

Pass the liver through a meat grinder or grate using a fine grater.

Step 10 of 13

Combine the liver, mushrooms, eggs, carrot and greens. Add a little salt.

Step 11 of 13

Dress with mayonnaise.

Step 12 of 13

The finished salad can be transferred to a salad bowl or served in tartlets.

Step 13 of 13

Garnish to taste.