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Liver pate with sour cream
4 servings1 hour 20 min your 30 min
An unusual recipe for liver pate. In this recipe, the pate is baked in the oven.
Pork liver - 500 g, sour cream - 70 g, Eggs - 3 pcs., Butter - 4 tbsp. spoons, Milk - 1/2 cup (100 ml), Onions - 1 pc., White bread (or bun) - 1-2 pieces, breadcrumbs - 2-3 tbsp. spoons, Salt - 1 tsp (to taste), ground black pepper - 1/3 teaspoon (to taste), Vegetable oil (or fat) - 1 tbsp. spoon (for lubricating the form)
Prepare products.
Rinse the liver, dry, cut into pieces. 
Melt 2 tbsp. spoons of butter. Put the liver in hot oil. 
Simmer the liver for about 20-30 minutes over a low heat under a lid (stir periodically). 
Soak white bread or bun in milk. 
Cool the liver. 
Then the liver, together with bread soaked in milk, is crushed using a meat grinder. 
Turn on the oven and heat to 180 degrees. Peel the onions, wash, finely chop. 
Melt 2 tbsp. spoons of butter. Put the chopped onions in hot oil, fry over a medium heat, stirring, 2-3 minutes. 
Add eggs, sour cream, salt, pepper, sauteed onions to the crushed liver. 
Then mix everything. 
Lubricate the refractory mold or pan with vegetable oil, sprinkle with crumbs. 
Evenly lay the pate in the mold. 
Put the form in the oven for 20-25 minutes. 
Cool the liver pate with sour cream. 
Liver pate with sour cream is ready!
Serve cold with vegetable salad. Enjoy your meal!