A very good recipe, a kind of liver pate in another presentation, goes for breakfast and a festive meal. I didn't exactly follow the source recipe, I didn't have all the ingredients - but it turned out very good anyway.
Follow us on social networks! Don't miss new recipes and other news!
The livers are washed and fried in a pan with a little oil - until all the water evaporates and begins to brown.
Onions are cleaned, washed and finely chopped.
When the livers start to brown, add the onion, stir and let it simmer for another 15 minutes on medium heat. Then remove from the heat and allow to cool.
That's how the liver composition should be.
Half of the bread is soaked in milk.
Spread a cake tin with baking paper, I recommend greasing the paper with butter before pouring the dough into the tray.
The mixture of liver and well-drained bread is passed through the mincer.
To these are added sour cream, 3 eggs, soy sauce, pepper, salt and ginger and coriander powder.
Finely chop the greens and add them to the liver composition.
Now mount the liver - pour half of the liver composition in the prepared tray, then evenly arrange boiled eggs and peeled.
Pour the rest of the liver paste over the eggs, level and put in the oven until well browned, 30-40 minutes.
When it is ready, let it cool well in the fridge.
After it has cooled, turn the dough from the tray on a bottom and portion it. Store it in the refrigerator covered with cling film.
Serve as such or with a favorite vegetable garnish.
No comments yet. Be the first to post one!
In order to make our website work, we store personal information, use browser cookies, show personalized ads and integrate with third-party data processors.