Chicken liver roll with cheese and egg filling
12 servings
35 minutes
Chicken liver roll with cheese and egg filling is a refined dish of Russian cuisine that combines the tenderness of liver mousse with the rich flavor of smoked cheese and eggs. This recipe likely originated in home cooking traditions as hostesses sought ways to transform simple ingredients into impressive appetizers. The delicate texture of the liver, complemented by butter, turns into a homogeneous mass that forms the base of the roll. The egg and cheese filling adds a light spiciness and pleasant density to the dish. This roll is perfect as a festive appetizer — it can be sliced into thin portions to enjoy the harmonious blend of flavors. It will be a wonderful addition to the festive table when served with greens and fresh vegetables or become an elegant option for pairing with light wines.
1
Wash the chicken liver and boil for 10 minutes after the water boils. Boil the eggs hard and cool them.
- Chicken liver: 400 g
- Chicken egg: 2 pieces
2
Finely chop the onion and sauté in vegetable oil until translucent.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
3
Grate the carrot on a coarse grater and add it to the onion, sauté everything for another 4 minutes.
- Carrot: 1 piece
4
Pass the fried meat and boiled liver through a meat grinder. Add half of the room temperature butter. Then salt and blend everything until smooth.
- Butter: 100 g
- Salt: to taste
5
Cover the cutting board with plastic wrap and spread the mixture evenly on it, smooth it with a knife, and place it in the freezer for 12 minutes.
6
Grate the sausage and eggs on a fine grater, add the remaining room temperature butter, and mix everything thoroughly.
- Smoked sausage cheese: 50 g
- Chicken egg: 2 pieces
- Butter: 100 g
7
Spread the egg-cheese mixture evenly over the frozen liver layer and smooth it out with a knife.
8
Roll up the dense roll and place it in the refrigerator for a few hours.
9
Cut into portions with thread or a hot knife.