Pate with chicken liver and cheese
500 g chicken liver
300 grams of cheese
10 g gelatin
150 g tomatoes
150 g carrots
150 g onion
Soak gelatine in 150 ml of cold boiled water and leave for 1 hour.
Finely chop the onion.
Tomatoes cut into cubes.
Finely chop the greens.
Carrots (raw) and grate them with small grater.
Grate cheese on a fine grater.
Fry the onion in vegetable oil until Golden brown.
Add the liver, salt and fry until cooked (10-15 minutes).
Gelatin bring to a boil, but do not boil.
Then cool slightly.
Skip the liver through a meat grinder.
Mix liver and carrots.
Add half of gelatin in the hepatic mass, stir.
Mix cheese, tomatoes, greens.
Add the remaining gelatin in the curd, mix well.
Put half of the liver to a form (I used the form, size 11×23 cm and height 5 cm), smooth.
On the liver to lay out all the cheese, flatten.
On the cheese put the rest of the liver, level.
Refrigerate for 5-6 hours