Chicken liver cake with fresh cucumber and onion
6 servings
60 minutes
Chicken liver cake with fresh cucumber and onion is an unusual yet exquisite dish of European cuisine. Its history traces back to traditional liver pies, valued for their rich flavor and nutrition. Tender liver pancakes infused with the aroma of fried onions and garlic create a harmonious base. The refreshing crunch of cucumber adds lightness, while mayonnaise provides creaminess and unites the flavors. This cake is perfect as an appetizer for a festive table or as an original dish for gourmets who prefer a blend of rich and refreshing notes. It surprises with a balance of textures — the tenderness of the liver, juiciness of the vegetables, and spiciness of the spices make it a true culinary revelation.
1
Grind the chicken liver with a blender, season with salt and pepper to taste. Add an egg, semolina, flour, mix everything and let it sit for 5 minutes.
- Chicken liver: 500 g
- Chicken egg: 1 piece
- Semolina: 1 tablespoon
- Wheat flour: 1 tablespoon
2
From the prepared 'dough', frying pancakes for 2 minutes on each side from 500 g of liver yields about 5 pancakes, depending on the diameter of the pan.
- Chicken liver: 500 g
3
Fry the onion in vegetable oil, add crushed garlic.
- Onion: 2 pieces
- Garlic: 2 cloves
4
Chop the cucumbers with a knife or blender.
- Cucumbers: 2 pieces
5
Assemble the dish – spread mayonnaise on the liver pancake, add onion with garlic, and fresh cucumber.
- Mayonnaise: 5 tablespoon
- Onion: 2 pieces
- Cucumbers: 2 pieces
