Pâté roll in scrambled egg ribbon
Another successful version of chicken liver pâté. A great cold snack - both tasty and quite presentable. Try it?
Ingredients for the pâté roll in an omelet:
Pâté
- Chicken liver - 250 g
- Butter (15g of it for frying) - 65 g
- Onions - 1 pc
- Salt - to taste
- Black pepper - to taste
- Chicken egg (boiled) - 1 pc
Scrambled eggs
- Chicken egg (large) - 2 pcs
- Salt (flour)
- Mayonnaise - 1 tablespoon
- Milk - 1 tablespoon
- Wheat flour / Flour (without the slide.) - 1 teaspoon
How to cook pâté roll in an omelette step by step with photos
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Cut onion in half rings and fry in 15g butter. |
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Add washed and dried liver. Cook until done - do not overcook. |
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For omelette whisk all ingredients. Grease a pan or a mold (I made it in a rectangular shape on the stove) pour in the omelette and cook over low heat for 3-4 minutes - do not flip to the other side! |
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Let the omelette cool. Put on foil. |
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Beat liver and onion in a blender, add butter, salt and pepper, beat once more, add egg and beat once more - taste. Spread pâté in even layer on the omelette. Roll up. |
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Wrap in foil and put in fridge (I cut it into two parts at once). I kept it for the night. With a good oil hardens and cuts perfectly. |
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Slice into rolls obliquely and serve with fresh cucumbers. |
Chicken Egg, Salt, Black Pepper, Flour, Wheat Flour, Mayonnaise, Butter, Onions, Liver, Tender, Creamy, Milk, Snacks, mixed vegetables
