Liver roll with carrots and cheese

You can safely serve this festive liver roll to the table for your dearest guests. The cake made from chopped liver with the addition of semolina, flour and eggs turns out to be quite dense and does not crack when folded. The carrot and cheese filling perfectly complements the liver cake. Despite the fact that we use the most affordable and budget products, the taste of the roll is simply incredible.

Ingredients

• Chicken liver - 400 g
• Eggs - 2 pcs.
• Flour - 3 tbsp. spoons
• Semolina - 2.5 tbsp. spoons
• Milk - 60 ml
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil (for greasing the baking sheet) - 40 ml
• For filling:
• Carrot - 100 g
• Onion - 100 g
• Hard cheese - 60 g
• Mayonnaise - 2 tbsp. spoons
• Vegetable oil - 30 ml
• Butter - 20 g (1 tablespoon)

Directions

1. Transfer the liver to a bowl, pour in the milk and beat in the eggs.
2. Using an immersion blender, blend all ingredients until smooth. You can also use a regular meat grinder.
3. Add flour and semolina to the liquid liver base. Add salt and black pepper.
4. Stir the liver mass and leave for 10-15 minutes for the semolina to swell.
5. Turn on the oven to preheat to 180 degrees.
6. Line a baking sheet with parchment paper and brush generously with vegetable oil. Pour the dough onto a baking sheet and place in the oven.
7. Bake the liver cake for 15-20 minutes. Readiness to check with a skewer.
8. Immediately roll the finished cake into a roll along with parchment and wrap it with a towel. Set the crust aside for about 20 minutes.
9. For the filling, cut the peeled onion into small cubes. Grate peeled carrots on a medium grater.
10. Heat a frying pan with oil (a mixture of vegetable and butter) and fry the onions and carrots for 5 minutes, until tender.
11. Grate hard cheese on a fine grater.
12. Gently unroll the roll, grease with mayonnaise, sprinkle with cheese. Place fried onions and carrots on top.
13. Level the onion with carrots over the entire area.
14. Roll up again and wrap in cling film.
15. Put the roll in the refrigerator for 40 minutes.
16. Decorate the finished roll with strips of mayonnaise and dill sprigs, cut into portions and serve.
17. The roll turns out tasty, satisfying and very appetizing.
18. Bon appetit!