Spinach Roll with Liver Pâté

Appetizers | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Spinach Roll with Liver Pâté

Ingredients

Chicken Egg - 4 pieces
Wheat Flour - 2 tablespoons
Fresh basil leaves - 10.6 oz
Chicken Liver - 17.6 oz
Bay leaf - 1 piece
Garlic - 1 clove
Butter - 4.4 oz
Red Grape Juice - 1 tablespoon
Chopped Sage Leaves - 1 teaspoon
Salt - a pinch
Ground Black Pepper - a pinch

Step by Step guide

Step 1

Thoroughly rinse the chicken liver, removing fat and ducts. Place the bay leaf and liver in boiling salted water and cook until done for about 5 minutes. Drain the water. Blend the chicken liver with butter, thyme, garlic in a blender, add wine, salt, pepper, and mix well.

Step 2

Sort the spinach, rinse it, and immerse it in boiling salted water for 2 minutes, then use a slotted spoon to transfer it to a bowl of ice water. Squeeze out excess water thoroughly by hand.

Step 3

Separate the egg whites from the yolks. Blend the spinach with the yolks and flour in a blender. Transfer to a bowl. Add a little salt and pepper.

Step 4

In a separate bowl, whip the egg whites until frothy and gently fold them into the spinach mixture. Preheat the oven to 374°F. Line a baking sheet with parchment paper. Spread the mixture onto the parchment in a layer about 1.5 cm thick, smooth the surface, place it in the oven, and bake for 15 minutes.

Step 5

Remove the sheet from the oven and carefully roll it up. Leave it for about 5–7 minutes. When the roll cools slightly, unroll it and evenly spread the liver pâté. Roll it back up. Place it in the refrigerator for 1–2 hours.