The classic liver pie, which is known and loved by a good half of cooks, I transformed and upgraded into a fresh and original neo-Bordeaux liver pie! I have not seen such a filling yet, I like to experiment and I succeeded.
Grate the beets and carrots on a coarse grater, chop the onion finely.
Soak the liver for 30 minutes in milk or salted water, then grind it in a blender and mix with eggs, flour, salt, spices, pepper and 80 ml of water. Squeeze out 2 cloves of garlic.
Mix the mayonnaise with the remaining crushed garlic. Finely chop the dill. Fry onions with carrots and beets in a frying pan until fully cooked.
Fry the liver fritters in thin layers on both sides in a highly heated frying pan.
Spread a layer of garlic mayonnaise on hot liver pancakes and spread a layer of Bordeaux vegetable mixture.
Garnish with dill greens, you can sprinkle hot pancakes with grated cheese that has just melted on top. Enjoy the delicate garlic-sweet (beetroot) taste of a hearty festive snack. It can be served as a hot dish.