Liver Roll

An ultra-smooth roll of homemade pâté that melts in your mouth. It's a really easy take on a festive liver appetizer — delicious, a little different, and wonderfully tender. It works for a holiday table or for breakfast; it's especially good on bread with a hot cup of tea!

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Liver

500

Carrots

Onion

Butter

Processed cheese

250

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 13 g

Fats 50 % 18 g

Carbohydrates 14 % 5 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

You only need a short list of ingredients to make this liver roll. Any liver works — pork, beef, or chicken — and you can even combine a couple of kinds. I used half pork and half chicken liver. You'll also need one onion and one carrot, 1 to 3.5 tablespoons (30–50 g) of butter, a little oil for frying, and some processed cheese for the filling. Cream cheese works in place of the processed cheese.
Step 2:

Rinse the liver well and trim away any membranes and veins. Cut it into small pieces and fry in vegetable oil.
Step 3:

Once the liver has turned pale, peel and finely chop the onion. Add it to the liver and fry until lightly golden.
Step 4:

Grate one large carrot on a coarse grater and add it to the liver and onion to fry.
Step 5:

Fry the liver and vegetables until cooked through. Season with salt and pepper to taste.
Step 6:

Blend the fried liver and vegetables until smooth with an immersion blender. If you don't have one, run the mixture through a meat grinder twice.
Step 7:

Stir in a little butter. The butter helps the roll hold its shape once chilled, so use good-quality butter — a spread won't firm up properly or keep its shape.
Step 8:

Lay out a sheet of foil and spread the liver pâté over it in an even layer about 1/2 inch (1 cm) thick.
Step 9:

Spread the soft processed cheese in an even layer over the pâté, leaving about 1/2 to 1 inch (1–2 cm) clear at the edges.
Step 10:

Gently lift the edge of the foil and roll it up like a sushi roll, using the foil the way you'd use a bamboo mat.
Step 11:

Wrap the finished roll in the foil like a piece of candy and refrigerate for at least an hour. Once chilled, it holds its shape well. Slice the liver roll into portions and serve.