Chicken liver pate is a great breakfast dish for the whole family. If the food is distributed among the tartlets, then the pate may well be present on the festive table. The dish has a very delicate texture and a faint aroma of chicken liver.
It is necessary
- - chicken liver - 0.5 kg;
- -boiled chicken eggs - 3 pcs.;
- - butter - 130 g;
- -large onions - 2 pcs.;
- - laurel leaf - 2 pcs.;
- - peppercorns - 2 pcs.;
- -salt and spices.
Instructions
Step 1
Wash the chicken liver, process, removing all inedible parts from the product. Pour the prepared offal with water, put lavrushka, round pepper, salt in a saucepan. Boil the chicken liver for 5-8 minutes, but no more.
Step 2
Peel the onions, chop them in random pieces, melt a small amount of butter in a frying pan, fry the vegetable in it. The bow should turn out to be a beautiful golden hue.
Step 3
Remove the shells from the eggs, cut the product into 4-6 pieces. Combine prepared eggs with onions, boiled chicken liver (first catch the offal from water), butter at room temperature. Grind the ingredients with a blender. If you do not have such a technique, then you can skip the products 2-3 times through a meat grinder.
Step 4
Ready chicken liver pate should be cooled before use. The dish is stored in the refrigerator for no more than 2-3 days.
Step 5
To diversify the taste of chicken liver pate, you can add carrots to it, which should be fried along with onions. The ingredient will change the taste of the pate, add interesting notes.
Step 6
If it seems that the dish turned out to be a little dry, then spread the pate on the bread, put slices of fresh cucumber or tomato, leaves of greenery on top of the sandwiches. Vegetables will add juiciness.
