Ingredients
Paste:
- 400 gram Beef liver any liver
- 1 piece Onion
- 2 tablespoons Vegetable oil
- 2 tablespoons Mayonnaise or butter
- 1 teaspoon Salt
- Greens to taste
- A mixture of spices to taste
Spicy carrots:
- 1 piece Carrot
- 2 cloves Garlic
- 1 teaspoon Vinegar 70%
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Coriander (ground)
- 1/4 teaspoon Chili pepper flake
- 2 tablespoons Vegetable oil
Instructions
- First, prepare the spicy carrots. Grate the carrots with straws. For this purpose, it is convenient to use a food processor chopper.
- Add salt and sugar to the carrots and rub lightly with your hands. Pour in the vinegar and mix.
- Squeeze garlic into carrots, add ground coriander, chili flakes. Heat the oil to a light haze and pour it over the carrots, mix.
- Set aside the carrots to infuse.
- Wash the liver, dry it. Cut into medium pieces. Pour vegetable oil into a preheated frying pan, lay out the liver and brown on all sides over high heat.
- Peel the onion and cut into strips. For this purpose, it is convenient to use a food processor chopper.
- Spread the liver and put the onion in the middle. Fry the onion until transparent over medium heat.
- Stir, add the salt and pepper mixture and simmer for about 15 minutes over medium heat.
- Let the liver cool down. Put the liver in the bowl of a food processor, whisk with a blender and add mayonnaise. If you are against mayonnaise, put butter. This component will give tenderness and plasticity to the pate.
- Whisk everything in a blender until smooth. I used knives for chopping in a food processor.
- Take the foil folded in half. Lay out the pate in a layer of about 1 cm.
- Squeeze out the excess liquid from the carrots, put it on the pate, stepping back from one edge. I lost half of my boiled carrots.
- Roll the pate with carrots into a roll, covered with foil. Wrap the roll in foil. Store in the refrigerator until serving (at least 1 hour).
- When serving, cut the roll into pieces, garnish with herbs.
- Bon appetit.