Preparing "dough" for liver pancakes.
We take any liver, I have beef. Wash, clean as necessary from the veins and film, cut at random. Onions clean, cut (I started to sprout, so with green sprouts). Grind with a blender until smooth. You can scroll through the meat grinder.
Add the egg, milk, salt, and pepper mixture. Grind with a blender or just mix with a whisk.
Put the flour.
Mix everything until smooth. The dough should be slightly thicker than usual pancakes.
We take a frying pan, for the convenience of a small diameter - 18 cm. This is at your discretion, if you have the skills to bake in a large pan, then take a large one. Grease the heated pan with vegetable oil. Pour half a ladle of liver dough, distribute it over the pan. Bake until the "dough" begins to light up, but do not over-dry.
Turn the pancake over and bring it to a medium heat for about 30 seconds.
We repeat the same with the rest of the dough.
Of this number, I got 14 pieces. Let the pancakes cool.
Preparing the cream for blurring. Mix cottage cheese with sour cream or cream, mayonnaise, yogurt. Depending on your tastes and caloric content of the final product.
I took cottage cheese and homemade sour cream. Mix in the cream until smooth. You can use a mixer, blender, or just a fork.
Put the pancake on a plate, smear with cream. There is no need to smear too thick a layer.
We take carrots ready-made in Korean or cook them ourselves. Lightly cut. Put on top of the curd cream.
Put the pancake on top, smear with cream, put the grated (pressed) pickled cucumber on top.
Next, the pancake, smear with cream and grated hard cheese on top.
Thus, we alternate further liver pancakes and filling. I made 8 pancakes. Do not miss the top pancake, put the Board, press it, put it in the refrigerator, preferably at night.
Decorate as desired. I push the cream in the nozzle, sprinkled with curry (you can capsicum), decorated with sprigs of celery.
Serve the dish chilled.