Baked liver pate

Description

I offer pate, baked in the skin of the Turkey. In fact, this pate can be made in the skin of the chicken, on the principle galantine. Perfect for a hearty Breakfast and festive table.

Ingredients

Beef liver

700 g
Carrots

1 piece
Onion

1 piece
Vegetable oil

2 Tbsp
Skin chicken
Soy sauce

4 Tbsp
Salt
Spices

Cooking

With Turkey or chicken remove the skin.

In my case I skin huge Turkey legs. It's also great to skin a small chicken.

Carrots and onions chop and fry in vegetable oil until soft. Add favorite spices. I just prefer ground black pepper.

Liver fry in vegetable oil with the addition of 2 tablespoons of soy sauce

until soft.

Hot liver and carrot-onion fried to promolot in a blender until smooth.

Fill the paste in the skin, the skin to sew thread, so that there are no open places that when baking not emerged pate. Place in a baking dish, add soy sauce. Bake in the oven at 180 degrees for 30 minutes. Pate in the skin is cooled, cut and served to the table. Bon appetit!

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