Liver roll

11 serving
1 hour 20 min

To make liver roll from the liver, we need a very small set of products. Any liver is suitable: pork, beef or chicken, you can even make it from several types of liver at once. I had pork and chicken livers in half. We will also need one piece of onions and carrots, 30-50 grams of butter, some vegetable oil for frying and processed cheese for filling. For filling, you can take instead of melted - curd cheese.

We rinse the liver well, clean it from films and veins (if any). Cut into small pieces and fry in vegetable oil.

When the liver is a little whitened, one onion is cleaned and finely chopped. Send the bulb to the liver and fry until lightly browned.

Then we rub one large carrot on a large grater and send it to fry to the liver with onions.

Fry the liver with vegetables until tender. Salt and pepper to taste.

Using a submersible blender, grind the fried liver with vegetables to uniformity. If there is no blender, then you can pass the liver with vegetables through the meat grinder twice.

Add some butter. Oil is needed so that when cooled, the liver roll holds its shape well. It is very important that the oil is of good quality. The spread does not freeze well and does not keep its shape.

We take a piece of foil and evenly distribute the liver pate over the foil in an even layer of about one centimeter thick.

Then we take soft melted cream cheese and also distribute it in an even layer over the layer of liver pate, not reaching the edge by one to two centimeters.

Gently bend the edge of the foil and wrap the roll, similar to strips, using foil instead of a bamboo mat.

We wrap the finished roll in foil as & quot; candy & quot; and send to the refrigerator for at least one hour. The roll keeps its shape well once it has been aged. Cut the liver roll in portions and serve.