Chicken Liver Roll with Egg and Cheese Filling
This savory liver roll combines a smooth chicken liver pâté with a creamy filling of eggs, cheese and butter. It can be prepared ahead of time and sliced just before serving.
Updated : 20 October, 2026
Easy
More than 1 hour.
Ingredients
600 grams
Chicken liver
1
Onion
1
Garlic
2 tablespoon
Wheat flour
2 tablespoon
Sour cream
2 tablespoon
Vegetable oil
1 grams
Nutmeg
to taste
Ground black pepper
to taste
Salt
Filling
50 grams
Hard cheese
50 grams
Butter
2
Eggs
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Chicken liver can be replaced with turkey, pork or beef liver. You can use fresh or frozen liver; thaw frozen liver beforehand in the refrigerator.
Step 2
Rinse the liver thoroughly and trim away excess fat and any traces of bile, which can make the finished roll bitter. Cut larger pieces in half if needed, then coat the liver lightly in flour on all sides.
Step 3
Cut the onion into half-rings or cubes.
Step 4
Heat the vegetable oil in a frying pan over medium heat. Add the liver and cook, stirring, for 2–3 minutes or slightly longer.
Step 5
Add the onion to the pan and cook everything together for about 5 minutes. Reduce the heat to low.
Step 6
Add the sour cream, nutmeg, ground pepper and salt. Mix thoroughly.
Step 7
Cover the pan and simmer over low heat for 7–8 minutes, until the liver is fully cooked.
Step 8
While the liver is cooking, prepare the filling.
Step 9
Hard-boil the eggs, cool and peel them, then grate finely.
Step 10
Finely grate the cheese as well. Use any cheese you like, from mozzarella to a simple semi-hard fermented cheese.
Step 11
In a bowl, combine the softened butter, grated eggs and cheese.
Step 12
Season with salt and pepper to taste and mix until evenly combined.
Step 13
Transfer the cooked liver mixture to a blender, add the garlic clove cut into a few pieces and blend until smooth. The mixture should be thick enough to hold its shape without spreading.
Step 14
Spread plastic wrap over the work surface. Spoon the liver pâté on top and shape it into a square or rectangle about ⅕ inch thick.
Step 15
Spread the filling evenly over the pâté, leaving a small border around the edges.
Step 16
Using the plastic wrap to help, carefully roll the pâté into a tight log. Twist the ends of the wrap securely and refrigerate for 2–3 hours.
Step 17
Remove the chilled roll from the plastic wrap, slice and serve.
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