One of the healthiest cakes ever made from the liver. This cake can be served as a hot or cold appetizer, or as a separate dish.
It is necessary
- - 350 ml of milk;
- - 1 kg of chicken liver;
- - 200 g of fresh dill greens;
- - 1 lemon;
- - 5 pieces. olives;
- - 1 tomato;
- - 7 pcs. chicken eggs;
- - 20 ml of vegetable oil;
- - 50 g butter;
- - 250 g of premium flour;
- - 4 things. bulbs;
- - 4 things. carrots;
- - 250 ml mayonnaise;
- - salt to taste.
Instructions
Step 1
Take a medium-sized, light-colored chicken liver for this cake. Defrost the liver well before cooking. Rinse the chicken liver in cold running water, divide into halves, remove films and excess fat, if necessary. Let the liver dry a little. Grind the liver well in a deep blender cup. Add milk to the liver in small portions and beat again. Add some flour and four eggs, beat again.
Step 2
Chicken eggs that remain, pour cold water and boil hard, cool, peel and grate on a fine grater. Wash and peel the onions and carrots. Cut the onion into half rings, and grate the carrots on a fine grater. Melt the butter in a skillet and sauté the onions, then add the carrots, eggs and salt a little. Cool the finished mixture.
Step 3
Bake pancakes from the liver dough. Put the pancake on a dish, brush with mayonnaise on top and spread a little filling evenly, cover with another pancake and repeat. Top the cake with mayonnaise and sprinkle with finely chopped dill. Garnish with sliced lemon and tomato and olives.
