Spinach roll with liver pate
10 servings
40 minutes
Spinach roll with liver pâté is an exquisite dish of Russian cuisine that delights with its contrast of flavors and textures. The tender, slightly nutty spinach base harmoniously combines with the rich, velvety liver pâté. It is believed that such snack rolls appeared in the noble kitchens of the 19th century, where refined flavor combinations were highly valued. This dish is perfect for festive receptions and cozy home evenings. It is served chilled, sliced into thin pieces that look great on a holiday table. Bay leaf and thyme add a slight spiciness to the pâté, while a drop of wine reveals depth of flavor. The roll can be complemented with creamy sauce or fresh vegetables, creating a perfect balance of tastes.
1
Thoroughly rinse the chicken liver, removing fat and ducts. Place a bay leaf and liver in boiling salted water and cook for about 5 minutes. Drain the water. Blend the chicken liver with butter, thyme, garlic, add wine, salt, pepper and mix well.
- Chicken liver: 500 g
- Bay leaf: 1 piece
- Butter: 125 g
- Chopped fresh thyme: 1 teaspoon
- Garlic: 1 clove
- Dry red wine: 1 tablespoon
- Salt: pinch
- Ground black pepper: pinch
2
Sort the spinach, wash it, and dip it in boiling salted water for 2 minutes, then transfer it to a bowl of ice water with a slotted spoon. Squeeze it thoroughly by hand.
- Fresh spinach leaves: 300 g
3
Separate the egg whites from the yolks. Blend spinach with yolks and flour in a blender. Transfer to a bowl. Add a little salt and pepper.
- Fresh spinach leaves: 300 g
- Chicken egg: 4 pieces
- Wheat flour: 2 tablespoons
- Salt: pinch
- Ground black pepper: pinch
4
Whip the egg whites separately until frothy and gently fold them into the spinach mixture. Preheat the oven to 190 degrees. Line a baking tray with parchment paper. Spread the resulting mixture in a 1.5 cm layer on the parchment, smooth the surface, place it in the oven, and bake for 15 minutes.
- Chicken egg: 4 pieces
5
Take the sheet out of the oven and carefully roll it into a log. Leave it for 5-7 minutes. When the roll cools slightly, unroll it and evenly spread the liver pâté. Roll it back into a log. Place it in the refrigerator for 1-2 hours.
- Chicken liver: 500 g
