With minimal labor costs, with a few elementary culinary actions, an ordinary liver pate can be turned into a presentable roll with a contrasting creamy filling. Step-by-step recipe with a photo. Video recipe.
Liver pate is a great snack for all occasions. However, having served just an ordinary liver pâté to the table, guests may simply not notice it, which cannot be said about a liver roll with butter. It looks beautiful and solemn, can be easily cut into portions, retains the silky texture inherent in a standard pate and is easily applied to bread. The appetizer looks appetizing on the festive table, and looks great during a home meal.
The proposed recipe applies to all types of liver: beef, pork, chicken, turkey and other offal. Liver pate rolls can differ not only in the type of liver, but also in the composition of the filling, for which eggs, carrots, cheese, mushrooms, butter can be used. At first glance, it may seem that this is a difficult dish. But in fact, there is not a complicated technological process here, of which there are very few. First, the liver pate is prepared in the usual way, the filling is made and a roll is formed from the blanks, which is temporarily removed to a cool place.
See also how to make a roll-shaped liver pâté.
- Caloric content per 100 g - 312 kcal.
- Servings - 1 roll
- Cooking time - 1 hour 10 minutes, plus the time for setting in the refrigerator
Ingredients:
- Veal liver - 300 g
- Garlic - 1 clove
- Onions - 1 pc.
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Carrots - 1 pc.
- Eggs - 1 pc.
- Ground black pepper - pinch or to taste
- Butter - 150 g
Step-by-step preparation of liver pate with butter roll, recipe with photo:
1. Wash the liver, cut off the films and cut into pieces of medium size. If desired, pour milk over it for an hour if you feel bitterness in it. Then it will come out of the by-product.
2. Peel the onion, garlic and carrots, wash and cut into medium pieces. Grate the carrots on a coarse grater if desired.
3. Pour vegetable oil into a frying pan, heat and send the liver into it.
4. Then add onions, garlic and carrots.
5. Fry the food until tender, season with salt and black pepper.
6. Let the cooked liver with vegetables cool.
7. Twist the cooled food several times through a meat grinder with a fine or medium wire rack or knock down the mass with a blender.
8. Liver pate should be tender, soft and smooth in texture.
9. Remove the butter from the refrigerator to soften. Cut it into pieces and place in a bowl.
10. Beat the butter white with a mixer.
11. Pre-boil the eggs to a cool consistency, cool and peel. How to properly cook hard-boiled eggs, you will learn in a step-by-step recipe with a photo, finding it on the pages of the site. To do this, use the search string.
12. Grate eggs on a medium or fine grater and add to the butter mass.
13. Stir the butter and eggs. If desired, you can add any spices, spices, herbs and flavorings to the mass.
14. Place a piece of cling film or parchment paper on the countertop and line the liver pâté in a rectangle no more than 1 cm thick.
15. Spread it over the entire area with the oil filling on top.
16. Pulling on the edge of the parchment, roll the filled pate into a roll.
17. Wrap the roll in parchment or plastic and leave in the refrigerator for 1-2 hours, but you can stand it overnight. Cut the finished liver pate in a roll with butter into 1 cm rings and serve on a plate or serve on a fresh slice of white bread or baguette.
See also a video recipe on how to make a liver pate with a roll.
