Description
Fans pechenochki like this pashtetnye roll. Its density depends on the amount of oil. Toppings were selected according to their taste, went well together. Maybe not as perfectly smooth cut, but so delicious!
Ingredients
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Chicken liver
500 g
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Butter
100 g
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Soy sauce
1 Tbsp
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Onion
2 piece
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Fetaki
4 Tbsp
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Seasoning
-
Cabbage
-
Carrots
3 piece
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Leeks
2 handful
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Mozzarella
22 piece
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Canned mushrooms
Cooking
The liver was frozen slices for convenience. Pour water and put to boil.
I cooked with seasonings for broth for more flavor.
At this time, chop a large onion or 2 medium.
Fry on a slow fire until transparent in the butter piece.
The onions should be soft, not crisp.
With the liver to drain the broth and punching blender.
Pour from the pan onions.
Pour spice soy sauce TM"Kikkoman".
Not take hard frozen butter.
Add the oil in the pate.
For richer flavor, I decided to take the cheese Fetaki.
He was very salty, but the pate will be distributed perfectly.
Take a good choice. Also add in the pate.
Beat in a homogeneous mass.
For decoration you can use any greens. I took a cabbage.
Grind it.
Sleeve for baking to cut with one hand or take any tight plastic wrap, grease with vegetable oil, put on foil and sprinkle with herbs.
Top apply liver pate.
To distribute evenly.
Carrots, chop coarsely and boil in advance.
RUB on a small grater.
Apply the carrot on pastyou basis.
Green onion or leek grind.
Sprinkle on carrots.
With mozzarella to drain the brine.
The dried mushrooms from the marinade.
Cut into strips.
Mushrooms and mozzarella alternating stripes.
Cover the free layer of paste and roll into a sausage, securing edges.
Then wrap with foil and put into the refrigerator for 3-4 hours or overnight.
Cut into portions of delicate pate.
Serve for a snack.
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