Chicken liver and cheese pate

Delicate, bright, delicious pate.
Instead of chicken liver, you can use beef, but with chicken it turns out much tastier.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 500 g chicken liver
  • 300 g cheese
  • 10 g gelatin
  • 150 g tomatoes
  • 150 g carrots
  • 150 g onions
  • greens
  • salt
  • vegetable oil


Soak gelatin in 150 ml of cold boiled water.
Leave for the time indicated on the package.

Finely chop the onion.

Dice the tomatoes.

Finely chop the greens.

Grate carrots (raw) on a fine grater.

Grate cheese on a fine grater.

Fry the onions in vegetable oil until golden brown.

Add liver.
Salt, fry until tender (10-15 minutes).
Cool down.

Bring gelatin to a boil, but do not boil.
Cool a little.

Pass the liver through a meat grinder.

Mix liver and carrots.

Add half of the gelatin to the liver mass.

Mix cheese, tomatoes, herbs.

Add the remaining gelatin to the curd.

Put half of the liver into a mold (I used a mold measuring 11×23 cm, and 5 cm high).

Put all the cheese on the liver.

Put the remaining liver on the cheese.
Refrigerate for 5-6 hours.

Enjoy your meal!

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