Liver snack cake with mushroom and cheese filling
The liver snack cake is an obligatory attribute of our holiday table. We make the crusts for the appetizer from chicken liver, and for the filling we use fried mushrooms with onions and hard cheese with dill, laying them alternately on the crusts smeared with mayonnaise. Give a slight spice by adding garlic to the mayonnaise, decorate the snack cake with slices of fried mushrooms. Products (for 6 servings)
For the crusts:
Chicken liver - 500 gr
Eggs - 2 pcs.
Onions - 1 pc (80 gr)
Milk - 70 ml
Flour - 60 gr
Salt - 1/2 tsp.
Ground pepper (mix) - 2-3 pinches
Vegetable oil - 1 tsp.
*
For stuffing:
Champignons - 400 g
Mayonnaise - 200 g
Hard cheese - 80 g
Onions - 1 pc (100 g)
Garlic - 2 cloves
Fresh dill - 20 g
Salt - 1/3 tsp.
Vegetable oil - 2-3 tbsp.
*
Parsley (to serve, if desired) - 1 spri
Prepare all the ingredients.
Rinse liver thoroughly and dry on paper towel. Peel onion and garlic. Wash the herbs and mushrooms.
Coarsely chop chicken liver and 1 onion and place in a bowl. Chop with an immersion blender into a puree (or pass through a meat grinder).
In a bowl with the chopped liver, break the eggs, add the milk and flour. Once again, grind everything with a blender into a smooth dough.
Add salt and pepper mixture to the dough and mix. The consistency of the dough should be the same as that of pancake batter.
Heat a frying pan, grease it with vegetable oil. Pour 1 ladle of batter into the frying pan, distributing it on the bottom with turns of the frying pan.
Fry the liver pancake on one side for 1-2 minutes, until the batter stops sticking to your finger and is covered with bubbles.
Lift the edge of the pancake with a spatula and flip to the other side. Fry for 1 to 2 minutes more.
Remove the liver pancake to a plate and fry the next one. With a diameter of 15 cm pan I got 8 pancakes.
Prepare the filling. To do this, chop the second onion into small cubes.
Dice mushrooms into small pieces (3 to 4 left for decoration).
Heat vegetable oil in a frying pan, put the onions and fry for 3-4 minutes, until transparent.
Add the mushrooms to the pan. Salt and fry for 6-8 minutes, until the mushroom juice evaporates.
After frying mushrooms cool completely.
The remaining mushrooms for decoration cut into thin slices.
In a separate pan, heat 1 tsp. vegetable oil, place the mushrooms and fry for about 1 minute.
Flip the mushrooms to the other side and fry for another 1 minute.
For the second filling, grate hard cheese on a fine grater. Finely chop dill with a knife.
Mix the cheese and dill in a bowl.
Grate garlic on a fine grater, combine with mayonnaise in a small bowl. Stir to combine.
Everything is ready to form a liver snack cake: the pancake crusts have cooled, there is cheese and dill filling, onion-mushroom filling and garlic mayonnaise sauce.
Place the liver pancake on a plate, brush it with 1 tsp. mayonnaise sauce. Place 1/4 of the mushroom filling on top, spreading it all over the surface of the pancake.
Cover the mushroom filling with the second pancake, brush it with sauce and spread 1/3 of the cheese filling.
Repeat the layers: pancake, mushroom filling, pancake, cheese filling until you run out of ingredients. Do not grease the last pancake yet. Put the cake in the fridge for 1-2 hours to cool and soak.
Decorate the surface of the cake: grease the pancake with mayonnaise, put slices of roasted mushrooms and parsley leaves.
Snack liver cake with a filling of mushrooms and cheese is ready.
Garlic mayonnaise-based sauce makes the snack cake soft, fragrant, with a spicy note and a slight spiciness.
The cut turns out very beautiful, well demonstrates the filling, the piece does not disintegrate and holds its shape.
Bon appetit