Rolled Boiled Liver with Piquant Filling
Description
A delicious appetizer for any gathering. You can use many different options for the filling of such a roll: processed or hard cheese, herbs, eggs, vegetables, and more. This roll is made with a filling of butter, which I mixed with various spices, garlic, and herbs. In my opinion, this combination is not only tasty but also healthy. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. I wash the liver and cut it into small pieces, then put it in a bowl and cover it with milk; let it sit for 40–60 minutes.
- 2
Step 2
2. I pour water into a pot, put it on the heat, and add the soaked liver to the boiling water. I add a bay leaf, and at the very end I season with a little salt.
- 3
Step 3
3. I peel and wash the onion, then chop it. I put a skillet over heat, add a little sunflower oil, and fry the onion until done; then I salt and pepper it.
- 4
Step 4
4. Wash the carrot and boil until done, then peel and cool.
- 5
Step 5
5. Using a meat grinder, I mince the boiled liver and onion; the mixture comes out rather dry, but that's fine.
- 6
Step 6
6. I run the finished mince through the meat grinder once more; this time I also add carrots to it.
- 7
Step 7
7. Mash the minced meat with a spoon, add 1 tablespoon of vegetable oil, salt and ground bay leaf, and ground pepper (red and black).
- 8
Step 8
8. I take the butter out of the refrigerator ahead of time and soften it with a fork. I peel the garlic cloves and press them through a garlic press, wash the dill and chop it finely, add everything to the butter, add spices and salt to taste, and mix.
- 9
Step 9
9. I spread parchment on the table, place the liver mince on it, shape it into a rectangle, and pack it down firmly with my hands.
- 10
Step 10
10. On top, I spread the butter filling and distribute it over the entire surface with a knife.
- 11
Step 11
11. I wash the red pepper and cut it in half, remove the seeds, dice it into small cubes, and place the pieces in the oil.
- 12
Step 12
12. Using parchment paper, I roll everything tightly into a roll, wrap it in parchment or plastic wrap, and refrigerate for 4 hours.
- 13
Step 13
13. I take the finished roll out of the refrigerator and slice it with a sharp knife into pieces about 1 centimeter thick.