Chicken liver pate with plum cranberry jelly

8 servings
30 min


1. Pate. Cut onions in half rings, crush garlic with a knife. Fry onions and garlic in vegetable oil until transparent. Add chicken liver, fry slightly. Pour in the milk, add the spices, salt, cover and dry for 5 minutes. Grind everything in a blender and put in a deep form.

2. Jelly. Soak gelatin 3 tbsp. l. water. Wash plums and cranberries. Peel the plums, finely chop. Add water, plums and cranberries to the saute pan, bring to a boil and boil for 5-10 minutes over low heat. Grind with a blender until uniform. Warm the swollen gelatin until completely dissolved and pour into the plum-cranberry mass. Mix.

3. Place the jelly on top of the pate, level and refrigerate to set. Decorate the ready-made pate with cranberry berries and dill sprigs.