Chicken Liver Terrine

"Terrine" not only refers to a specific dish, but also a method of preparation (baking). As a result, we get something in between a casserole, a pate, and a roulade. Various ingredients (meat, fish, cheese, vegetables...) can be included in the recipe. This dish is hearty and rich in flavor.

Chicken liver terrine is delicious and hearty (high in protein), with the liver flavor not overpowering and complemented well by the other ingredients. The terrine holds its shape well and can be served hot or cold.

Chicken Liver

1.1 lb

Onion

1 pc

Carrot

1 pc

Eggs

6 pcs (3 raw and 3 boiled)

Hard Cheese

1.8 oz

Green Onion

1 bunch

Soy Sauce

1 tbsp

Flour

2 tbsp

Salt

to taste

Ground Black Pepper

to taste

Vegetable Oil

for frying

To prepare the terrine, rinse the liver and remove any excess parts and membranes. Then, place it in boiling water and cook for 5 minutes from the moment it starts boiling. Drain the water and let the liver cool slightly.

In a skillet with vegetable oil, sauté grated carrots and diced onions for 3-4 minutes.

Chop the cooked eggs and liver into small pieces, grate the cheese using a large grater.

In a suitable container, combine all the ingredients: cooked and chopped liver and eggs, grated cheese, sautéed onions and carrots, finely chopped green onions, flour, salt, and pepper to taste. Mix well.

I lined a baking dish with parchment paper, you can simply grease it with butter. Spread our mixture in the dish, smooth it out, and bake in a preheated oven at 350° F for 25-30 minutes.