Stuffed Chicken Liver Loaf

Wash the livers and fry in a pan with a little oil until all the water evaporates and they begin to brown.

Peel, wash and chop the onion.

When the livers start to brown, add the onions. Stir and cook for another 15 minutes over medium heat. Then remove from the heat and allow to cool.

That's what the liver should look like.

Soak half of the bread in milk.

Line a loaf tin with baking paper. I recommend brushing the paper also with butter before putting the livers into the tin.

Mince the livers and the drained bread in the meat grinder.

Add sour cream, 3 eggs, soy sauce, pepper, salt ginger powder and coriander.

Mix well.

Finely chop the greens and add them to the mixture.

Now we are mounting the loaf. Spread half of the mixture in the tin we prepared earlier. Arrange the boiled eggs on top, peeled.

Place the remaining liver paste over the eggs. Even out and bake in the oven until well browned, 30-40 minutes.

When it's ready, place in the fridge to cool properly.

When cooled, turn the loaf out onto a cutting board and slice. Store in the refrigerator, covered with cling film.

Serve as such or with your favorite vegetable garnish.

Enjoy!