Barnaul resident shares chicken liver cake recipe

This dish is perfect as a cold appetizer on a festive table, fitting between salads and hot dishes. It is a liver cake made from chicken liver. The recipe was shared by Barnaul resident Marina Nartova.

To prepare, you will need the following ingredients:

• Odorless vegetable oil — 75 ml (for frying)

• Chicken liver — 1 kg

• Chicken eggs (small) — 4 pcs.

• Onion (large) — 5 pcs. (2 for the base, the rest for the filling)

• Carrot (large) — 3 pcs.

• Mayonnaise (fatty, made with quail egg) — 200 g

• Milk (3%) — 250 ml

• Wheat flour — 4 tbsp.

• Garlic — 2-3 cloves

• Salt — to taste

• Grated cheese — 80 g (for garnish)

• Fresh herbs (parsley, dill) — for garnish

Preparing the base

Start by preparing the liquid base for the «layers». Thoroughly wash one kilogram of chicken liver, removing all membranes and veins. Then grind the liver with two heads of onion using a meat grinder. To the resulting mixture, add salt, milk, eggs, and flour. Mix well until you get a homogeneous, fairly liquid consistency, resembling batter for thin pancakes.

Preparing the filling

To give the dish a special piquancy and aroma, we«ll prepare a vegetable filling. Finely chop or grate the carrot and onion (the remaining 3 pieces). Sauté the vegetables in vegetable oil until soft, salt to taste.

Baking the «layers»

From the prepared base, bake liver pancakes in a skillet with vegetable oil. You will need about 6 to 9 such «layers» for one cake. Fry them on both sides until done, like regular pancakes.

Assembling the cake

Now we proceed to the most interesting part — assembling our liver masterpiece. On a flat plate, lay out the ready liver pancakes one by one. Generously coat each pancake with mayonnaise mixed with chopped garlic, and sprinkle with the prepared vegetable filling. Continue laying out the layers until all the «layers» are used up. In the end, you will get an appetizing cake.

Garnishing and serving

Sprinkle the top of the cake with grated cheese and garnish with finely chopped fresh herbs. Cover the finished liver cake with plastic wrap and refrigerate for a couple of hours to soak.