Cheese-liver roll

It's great when you can prepare a signature dish from budget products, the very ones that you can buy in any store. Judge for yourself: liver, cheese, onions, eggs. If desired, the chicken liver can certainly be exchanged for turkey or beef.

Separately, a few words about the use of mayonnaise. Of course, homemade mayonnaise would be ideal, but if you are not used to making it yourself, then it is quite possible to use a store product or any other white sauce that you like more (I want to clarify that the recipe for this roll does not provide for the heat treatment of mayonnaise, so, you can safely use this product).

To prepare my roll, I took a double portion of food, because my eaters love this kind of snack very much.

As you can see in the photo of the finished roll, it consists of two layers. Let's start with a light - cheesy - layer. To do this, rub hard cheese on a coarse grater. Add to it grated yolks of boiled eggs. And we will fasten the cheese and egg mass with mayonnaise. Let's temporarily set the workpiece aside.

Now let's make the hepatic layer. Raw chicken liver must be thoroughly rinsed, removed unnecessary films, and dried. If you want, you can cut the liver into large pieces, or you can leave it intact. This is not a matter of principle, because we will subsequently make pate from the liver.

In a well-heated frying pan with a minimum amount of vegetable oil, I put the prepared liver and chopped onions. Fry very quickly over high heat, stirring constantly. I like it when the liver remains tender, literally melts in the mouth. And in order to achieve this effect, I know only one way: quick frying over high heat. During frying, the liver needs a little salt and pepper.

You can add your favorite spices, herbs, spices to your taste. For example, I love heavily peppery liver, so I'm not afraid to overdo it with pepper. It will be tasty and bright if you add carrots or red bell peppers to the future liver pate. In general, you can experiment with supplements. When the frying is complete, let the liver cool slightly.

Now the chicken liver with onions, as well as the proteins of boiled eggs, need to be turned into a paste. For these purposes, you can use a meat grinder, food processor or blender (as in my case). Our goal is simply to turn the ingredients into a delicate puree.

In total, we have both layers of the future roll ready. However, an important nuance remains - they need to be sealed with gelatin. To do this, dilute dry gelatin with six tablespoons of boiled water, heat the mixture a little so that the gelatin completely dissolves (do not forget that gelatin should never be boiled!). The resulting gelling mixture is poured equally into both prepared masses - into liver and cheese. Gently mix each layer.

It remains only to give the shape of a beautiful roll with stains. Everything is simple here: spread a large plastic bag on the kitchen table, lay the cheese layer on it in a neat rectangle, and on top - in the center - a slightly smaller rectangle of the liver layer.

Now, helping ourselves with a covered bag, we turn everything into a roll. There may be a feeling that nothing will work out, that the layers are too liquid. But don't worry, the gelatin will start working soon and will hold our layers together into a beautiful roll. After you have folded the roll, wrap it in foil like candy. Firstly, it is more convenient to store food in the refrigerator in foil (this way the dish will not absorb extraneous odors), and secondly, already in the foil you can mechanically correct the shape, giving it smoother regular outlines.

Now the roll needs to be sent to the refrigerator to solidify completely - for about 2-3 hours.

And then you can take out the ready-made snack roll and cut into the necessary pieces. Cheese-liver roll will look beautiful in a snack cut on a festive table. Very tasty sandwiches are obtained with such a roll. And most of all I like to eat a piece of a bright beautiful roll just a bite with a cup of hot strong coffee.