Easy Chicken Liver Roll with Savory Egg & Cheese Filling

A great appetizer made from simple ingredients for a holiday table! Chicken liver roll with a delicate filling of eggs, cheese and butter is not as difficult to prepare as it seems at first. Even a novice housewife can handle it without problems. You can add different sets of seasonings and spices to the roll for a new taste!
cook time: 4h
Noah Merrick
Easy Chicken Liver Roll with Savory Egg & Cheese Filling

Nutrition Facts (per serving)

211
Calories
15g
Fat
4g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Ground black pepper to taste
Nutmeg 1 g
Wheat flour 2 tbsp
Sour cream 2 tbsp
Vegetable oil 2 tbsp
Chicken liver 600 g

Filling:

Salt to taste
Ground black pepper to taste
Butter 50 g
Eggs 2 pc
Hard cheese 50 g

Recipe instructions

Step 1

Step 1
How to make liver roll from chicken liver? To begin, prepare the necessary ingredients according to the list. You can replace chicken liver with turkey, pork or beef liver. You can use fresh or frozen liver. The frozen product must first be defrosted on the bottom shelf of the refrigerator.

Step 2

Step 2
Rinse the liver thoroughly until the water becomes clear, remove fatty layers and remaining bile. Unremoved bile will add bitterness to the roll. You can cut large livers in half. Dredge the liver in flour on all sides.

Step 3

Step 3
Cut the onion into half rings or cubes.

Step 4

Step 4
Heat the vegetable oil in a frying pan over medium heat and, stirring, fry the liver for 2-3 minutes or a little longer. The main thing is not to overcook the liver, this can negatively affect the taste of the finished roll.

Step 5

Step 5
Add onion to the pan with the liver. Fry everything together for about 5 minutes. Then reduce the heat to low. This is necessary so that the sour cream does not curdle due to a sharp temperature change.

Step 6

Step 6
Add sour cream, nutmeg, ground pepper and salt to the pan. Mix everything thoroughly.

Step 7

Step 7
Cover the pan with a lid and simmer everything together over low heat for 7-8 minutes until the liver is cooked.

Step 8

Step 8
While the liver is stewing, prepare the filling.

Step 9

Step 9
Hard boil the eggs, cool and peel. Grate the eggs on a fine grater.

Step 10

Step 10
Also grate the cheese on a fine grater. Any cheese will do. From Mozzarella to regular Russian.

Step 11

Step 11
In a bowl, combine soft butter, grated eggs and cheese.

Step 12

Step 12
Season the mixture with salt and pepper to taste and stir until smooth.

Step 13

Step 13
Place the finished liver into a blender along with a clove of garlic chopped into several pieces and beat until smooth. The result should be a mass that holds its shape and does not spread.

Step 14

Step 14
Spread cling film on the table. Spread a layer of liver pate on top, forming it into a square or rectangle approximately 5 mm thick.

Step 15

Step 15
Spread the filling onto the pate, not reaching the edges a little.

Step 16

Step 16
Carefully lifting the edges of the film, roll the layer into a tight roll. Twist the ends of the film well. Place the roll in the refrigerator for 2-3 hours.

Step 17

Step 17
Free the finished roll from the film, cut into pieces and serve. Bon appetit!

Additional rubrics

Related recipes