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Liver pate with dill

Liver pate with dill, Prescriptions, Any category, Appetizers, Any kitchen, Russian cuisine, Pates

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.

Balkar hychins

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.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .