Liver roll
5 servings
60 minutes
Liver roll is a refined dish of Russian cuisine that captivates with its delicate taste and rich texture. Its roots trace back to the traditions of preparing meat appetizers when liver was transformed into a soft, juicy pâté. In this recipe, chicken liver is enriched with the aroma of sautéed onions, sour cream, and spices, then combined with an airy cheese-egg mixture. After cooling, the roll acquires a dense yet velvety consistency, making each slice a perfect addition to the festive table. This versatile dish can be served as an appetizer, as part of brunch or used to create elegant sandwiches. Liver roll is a symbol of home comfort where every lovingly prepared dish delights and surprises with its flavor.
1
Chop the onion into half rings and fry in vegetable oil until translucent.
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
2
Add the washed, dried liver and fry. Add sour cream, salt, pepper and simmer covered until cooked (about 10 minutes).
- Chicken liver: 500 g
- Sour cream: 100 g
3
Cool the liver. Make puree using a blender.
- Chicken liver: 500 g
4
Boil the eggs. Grate the cheese and eggs, add softened butter and mayonnaise. Mix until smooth. Add spices.
- Chicken egg: 2 pieces
- Hard cheese: 100 g
- Butter: 100 g
- Mayonnaise: 1 tablespoon
5
Lay plastic wrap on the table or cutting board. Spread a layer of liver pâté on the wrap (leave 7 cm of free wrap on the sides to tie the roll), leveling it to about 1 cm thick. Place the cheese-egg mixture on the pâté. Form a roll and tie the ends of the wrap.
- Chicken liver: 500 g
- Chicken egg: 2 pieces
- Hard cheese: 100 g
- Butter: 100 g
- Mayonnaise: 1 tablespoon
6
Put the roll in the refrigerator for about 6 hours to set.