Ingredients portion 4
Chicken liver 900g
Carrots 1 piece
Onions 2 heads
Vegetable oil 1 tablespoon
Butter 100 g
Dill 10 g
Mayonnaise 1 tablespoon
Lingonberry 20 g
Cooking instructions 50 minutes
1 Season the liver with salt and pepper, sprinkle it with spices and leave it to stand at room temperature.
2 Meanwhile, heat the vegetable oil in a frying pan. Chop the carrots and fry them in the pan.
3 After about 7 minutes, place the chopped onion and fry until the vegetables are tender.
4 Now it’s turn to roast the liver until cooked.
5 Put the roast liver through the meat grinder. Put the roast vegetables through the meat grinder.
6 Put the liver and vegetable mixture through the meat grinder a second time.
7 Add the room temperature butter to the pâté and mix well.
8 Place the pâté on a plate in the shape of a Christmas tree. Decorate with dill greens, mayonnaise and berries. Serve to the table.
