Tartlets filled with cod liver. Tartlets with chicken liver. Decoration and serving

Canapés and tartlets

cod liver tartlets recipes with photos

15-17 pcs.

20 minutes

437 kcal

5 /5 (1 )

No one can ever be immune from the arrival of unexpected guests. If such a situation has happened in your life, then don’t worry: now we’ll come up with something so original, quick and tasty to prepare to pamper your guests. I’ll be honest, in many situations tartlets help me out. These edible molds can not only give a festive look to an ordinary salad, but also emphasize and complement the delicate taste of the finished dish. Well, let's quickly move on to cooking!

Recipe for tartlets filled with cod liver

Fork, small plate, cutting board, spoon, knife, saucepan or stewpan, hob.

Ingredients you will need

Step-by-step preparation

Place 100 g of canned cod liver in a bowl and mash with a fork until smooth.
Grate 50 g of hard cheese on a fine grater.
Also grate 2 hard-boiled eggs on a fine grater. To prepare them, cook after boiling for 7-10 minutes.
Peel 1 onion and cut into small squares.
Also finely chop 2 pickled cucumbers.
Season all 4 tbsp. l. mayonnaise and mix well. Taste your dish at this stage. You may be missing some spices or pepper - add them to your taste.
Place the prepared salad on tartlets and we are ready to serve!

Video recipe for making tartlets with cod liver

I invite you to watch a short video that describes step by step all the stages of preparing the dish. In addition, you will be able to see the original presentation of the dish.

TARTLETS with LIVER of a COD | Anna Cooks

Mash the cod liver with a fork, grate the cheese and eggs. Finely chop the onion and pickles. Mix everything with mayonnaise. Place into tartlets and garnish with herbs.

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2017-12-01T15:03:46.000Z

Recipe for cod liver salad with egg tartlets

Time required: 10 minutes + 10 minutes to prepare ingredients.
The recipe is designed for: 12-13 servings.
Kitchen utensils and appliances: spoon, kitchen board, pan, knife, hob.
Calorie content of the dish: 385 kcal per 100 g of product.

Ingredients required

Step by step recipe

Cut 5 pickled cucumbers into medium-sized cubes.
We also cut the contents of 1 can of cod liver into cubes.
Place 4 chicken eggs in a small saucepan, fill with water and boil hard. After boiling, leave them to cook for 7-10 minutes. Cool the eggs to room temperature. To do this, drain the boiling water and fill them with cold water.
Cut the peeled eggs into medium-sized cubes.
Wash half a bunch of dill in running water and dry with towels. We chop it with a knife.
In a small bowl, combine all chopped ingredients.
Add ½ can of green peas.
Season all 2 tbsp. l. mayonnaise, pepper and salt to taste. Mix thoroughly until a homogeneous consistency.
Fill the tartlets with the prepared salad, decorate, and serve!

Video recipe for making salad with cod liver and egg in tartlets

I suggest you watch a short video that describes a step-by-step recipe for preparing a delicious and original cod liver salad in tartlets.

But such a special dish should be served on big holidays and for special guests! The prepared appetizer looks great on a base of fresh herbs, as well as surrounded by fresh vegetables. At the same time, do not forget that very juicy vegetables can release juice and the tartlet will lose its shape and appearance.

This dish goes well with alcoholic drinks and is a good option for guests who are waiting for the main course.

Other cooking options

There are simply a huge number of options for preparing snacks of this kind.. One of my favorite recipes is. This dish combines the tenderness of chicken, creamy sauce and mushrooms, and the edible vessel only adds originality to the usual dish.

It is not necessary to prepare only one type of snack of this kind. You can take into account the wishes of all guests. If someone loves seafood, then cook for them. In addition, they look no less expensive and luxurious. If you don't want to use store-bought molds, make your own. Moreover, there is simply a huge variety - choose any one to suit your taste.

But the French version of puff pastry tartlets are, and the mold looks like a low tower.

You see, creating such a culinary masterpiece requires only a little time and desire. If you have already set out on the path of constant experimentation and creativity, then do not stop under any circumstances. Share with me in the comments on the site your additions and results of experiments. And I will gladly try to cook something new in my kitchen. Bon appetit!

Step-by-step recipes for delicious fillings for cod liver tartlets: how to prepare shortbread, puff pastry or cheese tartlets with cod liver

2018-04-30 Marina Danko

Grade
recipe

1486

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

16 gr.

Carbohydrates

12 gr.

195 kcal.

Option 1: Homemade cod liver tartlets

Tartlets are a beautiful and tasty appetizer, an ideal option for decorating a buffet table. Small, neat baskets with filling are convenient, and with any filling they look appetizing.

Most housewives prefer to buy ready-made tartlets, considering their manufacture to be a complex and lengthy process. Of course, it’s easier this way, but homemade is much tastier. We offer a simple recipe for tartlets made from unsweetened shortcrust pastry with a classic cod liver filling. To bake the blanks, you will need molds with corrugated sides made of metal or silicone, in which muffins are usually baked.

Ingredients for tartlets:

half a kilo of flour;
250 gr. premium margarine;
a pinch of salt;
four spoons of water.

For filling:

one hundred grams of canned natural cod liver;
half a small fresh cucumber;
cheese, “Russian” the freshest - 50 grams;

Additionally:

dill or parsley for decoration.

Step-by-step recipe for homemade cod liver tartlets

The recipe is simple, but you have to worry about a few things in advance. About an hour before, place a glass of water in the freezer, and transfer the margarine from the refrigerator to the table - you will need softened fat and ice water.

Sift flour into a mixing bowl. Add pieces of well-softened margarine and a little salt, literally a pinch. Rub the fat into the flour as quickly as possible with your fingertips until you get fine crumbs. Pour in ice water and knead just as intensively, with minimal contact with the dough. Having achieved homogeneity, we form a ball. Wrap it in a bag or film and put it in the refrigerator for half an hour.

Carefully grease the bottom and sides of the metal molds, paying special attention to the indentations. Silicone ones do not need to be lubricated.

After cooling, divide the dough into a dozen sized balls and, flattening them into flat cakes, place them in prepared molds. Lightly stretch the dough with your fingers and cover the sides and bottom with it. To make the “baskets” beautiful and the walls to be corrugated on the inside, press down the dough by inserting an empty mold of the same size on top.

Lightly prick the bottom of the dough with the tines of a fork. This should be done carefully so as not to pierce through, otherwise the oil in the filling will leak into these holes.

Cover the dough with baking paper and pour a load on top - peas or beans. Place the molds in the preheated oven and bake the tartlets for a quarter of an hour. Afterwards, remove the paper with the weight and place the molds with tartlets back into the oven for another seven minutes. Ready-made tartlets need to cool thoroughly before filling, so they should be baked in advance. When stored in airtight packaging, they remain fresh for a long time and do not become stale. Another feature is that tartlets need to be filled no earlier than half an hour before serving.

Preparing the filling for the tartlets. Place the liver from the butter on a plate and mash with the tines of a fork until smooth.

Grate the cheese onto the liver on a fine grater.

After cutting a thin layer of peel from the cucumber, cut the pulp into small cubes. Do not try to take large vegetables; they usually have large seeds and the pulp contains a lot of liquid.

Place the cucumber slices in a bowl with the liver, lightly season with pepper, and mix everything thoroughly. Cod liver is quite fatty, and cucumbers are watery, so there is no point in adding mayonnaise - the filling will already be quite juicy.

Fill the shortbread tartlets with the prepared filling so that it forms a mound. Place dill or parsley leaves on top.

Option 2: Quick recipe for cod liver tartlets

Undoubtedly, homemade baking tastes better, but it’s not always possible to find time for it. A simple solution would be to use ready-made tartlets, which are easy to find on sale. The choice of ready-made tartlets is wide; they can be not only shortbread, but also waffle.

Ingredients:

tartlets - 20 pcs.;
a jar of cod liver in oil;
120 grams of cheese;
small pickled cucumber;
four sprigs of fresh dill;
mayonnaise, Provencal variety.

How to quickly prepare the filling for cod liver tartlets

Place the cod liver in a deep bowl and mash with a fork until it forms a paste.

Grate the cheese through a coarse grater. Transfer the resulting shavings to the liver.

We cut off the peel from the pickled cucumber in a thin layer, and dissolve the pulp into small cubes, squeeze it lightly and put it in a sieve. When the excess brine has drained, transfer the cucumbers to the liver.

After thoroughly drying the washed dill, cut off the stems - they will not be needed. We chop the branched part very finely and add it to the bowl with the already chopped ingredients.

While stirring the filling, add mayonnaise. Don’t try to add a lot at once, mix in no more than a spoonful at first, take a sample, and add more if necessary.

Fill the “baskets” with filling and decorate with herbs.

If you used shortbread preparations, you can serve the snack later, but waffle ones from the juicy filling quickly become soggy and it is not advisable for them to wait their turn.

Option 3: The finest, exquisite cod liver cheese tartlets

The method for preparing the baskets is quite well known, but garlic is rarely added to them. As a rule, tartlets are prepared this way to be filled with seafood filling. Hot pepper can be of any variety; if you don’t find one that suits its spiciness, replace it with pickled one.

Ingredients:

“Dutch” cheese - 200 gr.;
clove of garlic;
spoon of starch or flour.

For the filling:

240 gram jar of natural cod liver;
chili pepper;
three boiled eggs;
frozen cranberries;
a jar of canned squid in brine;
small onion;
canned pineapples (pieces);
pitted olives;
ground turmeric;
for decoration - young dill and frozen shrimp.

How to cook

Tartlets are formed from cheese melted in a frying pan. For convenience, you will need a small glass or glass; the larger the diameter of the container, the more spacious the baskets will be.

Grate all the cheese coarsely into a dry bowl. Crush and add garlic to the cheese shavings, add starch or flour, mix thoroughly.

Place some cheese on a dry and cold frying pan. We distribute it in an even layer in the shape of a circle, the diameter of which should be 6 centimeters larger than the bottom of the cup.

Place the frying pan on low heat. As soon as the cheese mass melts, carefully remove it using a wide spatula and transfer it to a glass standing upside down. For now, remove the frying pan from the stove.

Quickly dip your hands into the water and squeeze the cheese “pancake” tightly. Remove the resulting basket onto a wide dish. Having prepared all the tartlets, we temporarily place them in the refrigerator, this way they will harden better.

While the baskets are cooling, prepare all the ingredients for the filling. Finely chop the onion, place the slices in a deep plate, and pour boiling water over it for two minutes. Then put it on a sieve and leave to dry.

Thaw the cranberries and boil the shrimp for two minutes. Dry the shelled crustaceans and thawed berries well.

Take the liver out of the oil and knead. Grind the eggs on a fine grater and add the onion. Season with turmeric and mix thoroughly.

We cut the pineapple pucks into small cubes, the olives into thin rings, the pulp of the chili pod into small pieces, and the squid into small slices.

Filling the cheese tartlets. Place pineapple pieces on the bottom, put olive rings on top and cover them with squid slices. Next, lay out some cranberries and sprinkle with a pinch of hot pepper (crushed chili). Place cod liver and eggs on top of the stacked products. Decorate cheese tartlets with shrimp and chopped dill.

Option 4: Tartlets with cod liver and egg

The most budget-friendly recipe, natural liver can be replaced with pate. The so-called “Primorskiy”, made from a pure product, and a mixture of liver with cod caviar are also suitable.

Ingredients for 9 tartlets:

three boiled eggs;
cod liver - half a standard jar;
green onions - 6 feathers;
spoon of mayonnaise.

Step by step recipe

We peel the shells from the eggs, wash them and dry them thoroughly with a towel. Without separating into yolks and whites, grate the eggs on a fine grater into a small but spacious bowl.

Knead the required amount of liver from the jar to a paste consistency, transfer to the eggs.

We wash the green onion feathers with water and dry each one thoroughly with a towel. Cut into thin rings and place the onion on the liver.

Season with pepper to taste, add a little salt to the filling and, stirring, season with mayonnaise.

Fill the “baskets” with the prepared filling for cod liver tartlets with eggs so that it forms a mound. If desired, you can put parsley leaves on the filling to decorate the appetizer.

Option 5: Tartlets with cod liver, cheese and red fish - “Festive”

According to the original recipe, there is no need to add salt to the food, however, in reality you will still have to do this. The only exception is if the cheese is very salty and has a strong taste of its own. If, on the contrary, you don’t have lightly salted fish, then choose cheese of a more delicate taste.

Ingredients:

yeast-free puff pastry;
lightly salted red fish fillet - 100 gr.;
five spoons of canned corn:
70 grams of cheese;
eggs for greasing tartlets;
spoon of Provencal mayonnaise;
100 grams of cod liver.

How to cook

Defrost the dough until it is quite comfortable to work with; we will need to squeeze out figures of various shapes from it.

Spread the semi-finished product on a floured surface and lightly roll it with a rolling pin. Using a thin-walled glass glass, squeeze out circles, trying to make maximum use of the entire area of the workpiece.

Divide the resulting circles equally, set some aside, and to work with the rest we will need a glass of a smaller diameter. Using a new mold, we turn the circles into rings - using them we squeeze out a circle of dough from the middle of the larger one. As a result, you should have an equal number of large circles and rings for making tartlets. You can bake small circles and scraps of puff pastry as cookies.

Line a wide roasting pan with baking parchment, arrange the mugs and brush with egg whites (scramble without beating). Carefully place the rings on top of the circles, pierce the “bottom” of the resulting blanks with a fork, and grease the future walls with yolks.

Heat the oven to 200 degrees, install the broiler and watch the tartlets rise. After about fifteen minutes they will turn brown and grow quite large. Remove the baking sheet and cool the baked goods.

The cutting sample is a corn kernel; everything that we will chop with a knife should be a little larger in size. This applies to salted salmon and cheese, cut them into small cubes with a very sharp knife. It is convenient to do this by first spreading the products into layers, then cutting them into strips and, finally, simply cutting them crosswise.

We drain the canned food from fat and syrup, knead the liver into a paste, and simply shake off the liquid from the corn. After a short delay, the oil from the liver must be drained again, very carefully. There will be very little liver juice left at the bottom, add a teaspoon or even less to the mayonnaise.

Mix all the products and place in cooled molds. There is hardly any need to worry about decorating the appetizer; the beautiful contrast of bright corn and red fish will make it already appetizing.

If you are tired of huge salad bowls with slices on holiday tables, this recipe is for you. Elegant tartlets with cod liver will decorate the table for any holiday or save you from long cooking when guests suddenly appear.

This version of the recipe uses a quick filling. It doesn't take much time or money to chop up a couple of ingredients and mix them with canned fish livers. But the end result is a great appetizer.

However, even a simple filling can be varied. And if you know how to do this, one recipe will yield several options that will definitely come in handy when creating a daily or holiday menu.

Options to make the filling more varied:

do not use cod liver, but canned fish roe;
instead of mayonnaise, take another sauce - garlic, cheese or regular sour cream;
add cheese to the filling - grated hard, soft or tender curd;
In addition to the ingredients, take a chopped sweet and sour apple.

You may choose some other unique ingredient, but keep in mind that additional products should not be too salty. After all, canned fish already contains enough salt.

There is one important nuance when preparing. Cod liver in tartlets is very juicy. Therefore, they must be filled out right before serving the appetizer to the table. The filling itself can be made in advance and stored in the refrigerator.

The result of this recipe is a cold appetizer. But cod liver tartlets can also be made as a hot appetizer. Just sprinkle them with the filling with grated hard cheese and bake in the oven at 200 degrees for about 10-15 minutes.

And now a simple recipe for a quick snack, look at the photo recipe and cook with pleasure!

Taste Info Snacks for the buffet

Ingredients

Canned cod liver – 1 jar;
Cucumber – 1 pc.;
Chicken egg – 1 pc.;
Mayonnaise – 1.5-2 tbsp. l.;
Fine salt – 1 pinch;
Green onions - 2-3 feathers;
Ready-made unsweetened tartlets – 5-6 pcs.

How to make tartlets with cod liver and cucumber

Boil the chicken egg in advance until hard-boiled. Chop it with a knife or pass it through a grater. The second option is preferable. Place the cuttings in a cup or bowl to mix the ingredients.

Peel the cucumber. Cut the pulp into smaller pieces. Do not use a grater, otherwise the vegetable will produce a lot of juice. It is acceptable to use small gherkin cucumbers for the recipe; they have thin skin that does not need to be cut off.

Add canned cod liver from a jar.

Finely chop the green onions here. If you don’t have this particular green on hand, take any other fresh or dried one. An excellent option would be dried thyme or thyme.

Now it's mayonnaise's turn. Add a little of it first. If there is not enough sauce, you can add more to taste. Now add a pinch of salt, no more. Keep in mind that the cod liver and sauce are already salted.

Mix the mixture thoroughly with a spoon. It is necessary that the components are evenly connected to each other.

It's time for registration. Place a little prepared mixture into each tartlet. The result was portioned tartlets with cod liver and cucumber. Serve them right now to the table, your guests will be delighted! Bon appetit!

You will get delicious tartlets with cod liver, chopped red Crimean onion, boiled egg and melted cheese.

Tartlets can be decorated with green peas, chopped olives, green onions

We have cooked this before and it turns out to be a simple and effective dish.

Cooking tip

Given enough time, you can prepare homemade tartlets. This is quite simple if you have a layer of store-bought puff pastry in the refrigerator. This one has no sugar and is great for snack foods. Roll out the dough with a rolling pin. Cut the thawed layer into round pieces. Place on the bottoms of upside down glasses. Brush with beaten egg or milk. Bake in the oven at 200 degrees for 10-15 minutes. After cooling, homemade tartlets can be filled with filling.

Step-by-step recipes for preparing cod liver salad with vegetables, squid and olives in tartlets

2018-01-17 Rida Khasanova

Grade
recipe

6364

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

23 gr.

Carbohydrates

1 gr.

263 kcal.

Option 1: Classic recipe for cod liver salad in tartlets

Tartlets stuffed with cod liver are an excellent snack option for a festive table, which can successfully replace sandwiches. They cook quickly and look beautiful.

Canned cod liver does not require additional cooking, and it retains all its beneficial properties. The product is also suitable for baby food, and the Omega-3 acids it contains have a positive effect on the condition of hair, skin and nails.

Ingredients:

a can of canned cod liver;
fresh cucumber;
a pair of eggs;
processed cheese;
mayonnaise;
green onion feathers;
10 waffle tartlets.

Step-by-step recipe for cod liver salad in tartlets

Boil the chicken eggs hard in advance and pour cold water over them to cool them faster. It is not recommended to put hot eggs into tartlets, so as not to spoil the taste of the snack. Peel and cut into small cubes.

Place the processed cheese in the freezer for half an hour. Then remove and grate into a separate cup on a fine grater.

Wash the cucumber, remove the peel if it is very thick. Cut into small squares.

Open the canned liver and drain the oil. Place the liver on a plate and mash with a fork until smooth. Mix with the rest of the prepared ingredients.

Fill the tartlet filling with mayonnaise and mix until smooth. Do not add too much mayonnaise so that the filling does not become too liquid.

Place the filling into tartlets. Wash the green onions, dry them with a paper towel and finely chop them with a knife. Sprinkle over tartlet filling.

A simple and at the same time original filling is ready! Can be served at the holiday table. You can add any sausage or bacon to this recipe.

Option 2: Quick recipe for cod liver salad in tartlets

A tasty and healthy salad can be prepared very quickly. A small amount of products does not require long cooking, and tartlets need to be purchased ready-made.

Ingredients:

can of cod liver;
carrot;
a pair of chicken eggs;
100-120 gr. hard cheese;
mayonnaise;
24 tartlets.

How to quickly prepare cod liver salad in tartlets

Pour cold water over the chicken eggs and place on the stove. After boiling, continue cooking for about ten minutes. Then change the hot water to cool water so that the eggs cool down. Peel and grate on a coarse grater.

Boil the carrots until tender in lightly salted water and remove the peel. Grate on a fine or medium grater. Mix in one cup with the egg.

Wash the onion feathers and finely chop them. Pour into the egg and carrots and mix. Add mayonnaise to the mixture, not in too much quantity, and mix thoroughly.

Drain the oil from the jar of liver, mash the contents and add to the rest of the products, mix.

Using a tablespoon, place the salad in the form of a mound into each tartlet.

Sprinkle finely grated cheese on top of the tartlets. Delicious cod liver tartlets smell amazing and have the most delicate taste.

Option 3: Cod liver salad in shortbread tartlets

There are a huge variety of fillings for tartlets. And a variety of vegetables, fresh and canned, are combined with cod liver. Tartlets can be purchased ready-made, but you can also make them yourself from shortcrust pastry.

Ingredients:

a pinch of salt and ground black pepper;
200-250 gr. cod liver;
100 gr. canned peas;
a couple of pickled cucumbers;
four chicken eggs;
a couple of potatoes;
100-120 gr. sour cream;
30-40 ml. apple cider vinegar;
100-110 gr. butter;
half a kilogram of flour;
vegetable oil;
soda on the tip of a knife.

How to cook

Prepare the tartlet dough. To do this, sift a glass of wheat flour into a deep cup so that it becomes airy. Mix it with sour cream and butter, previously cut into small pieces.

Mix the dough with a tablespoon, and when the butter is well mixed with flour, continue kneading with your hands. Add the remaining flour in small portions. The dough should be soft, manageable and elastic.

Divide the resulting dough into several pieces. Roll each one out thinly and cut out circles using a glass of a suitable size.

Grease a muffin tin with vegetable oil. Place circles of thin dough on the bottom, pressing it into the pan with your hands. Make several pricks on the surface with a toothpick. Place the mold in the oven at a temperature of 180-185 C for 6-7 minutes. After cooking is complete, do not remove the pan from the oven until it has cooled completely. After this, the tartlets can be removed - they are completely ready to be filled with filling.

Boil the potatoes in their skins and boil the eggs hard-boiled. Peel the cooled potatoes and grate them on a fine grater. Peel and chop the eggs in the same way as potatoes.

Cut the pickled cucumbers into small pieces and drain off excess moisture.

Remove the liquid from the jar of cod liver into a separate container, mash the product into a puree and combine it in a deep bowl with potatoes, cucumbers, eggs and canned peas. Add salt, ground pepper and season with canned liver oil. Mix everything thoroughly.

Fill the finished tartlets with filling and decorate with finely chopped herbs.

Option 4: Cod liver and squid salad in tartlets

In order to amaze guests with an unusual, original appetizer in the form of tartlets, tender squid meat and cranberries should be added to the cod liver, which will add some piquancy to the dish.

Ingredients:

canned squid;
240-250 gr. cod liver;
chili pepper;
three chicken eggs;
a handful of frozen cranberries;
onion;
pineapple;
a pinch of salt;
pitted green olives;
turmeric on the tip of a knife;
ready-made tartlets;
shrimps.

Step by step recipe

Remove the skins from the onion. Finely chop with a knife and pour boiling water over it to get rid of bitterness and pungent aroma.

Drain the oil from the jar of liver, but not completely - leave a little. Transfer the liver to a deep plate and mash.

Boil chicken eggs hard, cool, peel and chop very finely. Connect with liver. Add onion and turmeric and mix thoroughly.

Cut the pineapple and squid into small squares, cut the olives into thin circles.

Rinse the shrimp. Place in a saucepan and add plenty of water. After boiling, cook for no more than 3 minutes, then drain in a colander to drain excess liquid.

First place pineapples in each tartlet, then olives and squid. Sprinkle with cranberries and a pinch of finely chopped chili pepper. Place the liver mixture on top.

Decorate each tartlet with one boiled shrimp and a small amount of herbs.

Option 5: Cod liver salad with olives in tartlets

Original and beautiful tartlets with cod liver for the festive table can be prepared without many overseas products.

Ingredients:

small onion;
a quarter of a small lemon;
100-120 gr. cod liver;
5-6 pitted black olives;
a pair of eggs;
mayonnaise.

How to cook

Buy ready-made waffle or shortbread tartlets.

Open the can and pour the oil into a separate bowl. Remove the liver and cut into small pieces.

Peel the onion, finely chop it with a knife and scald it with boiling water so that unnecessary bitterness and a specific pungent aroma are removed from the vegetable. Cut a quarter of a lemon into thin slices.

Pour water over the eggs and place on high heat. After boiling, reduce the heat to medium and continue cooking for at least 10 minutes. Then drain the hot water and replace it with cold water so that the eggs cool faster and are easier to peel. Remove the shell and cut the eggs into small pieces or grate them.

In a separate bowl, mix cod liver, chopped eggs and onion. Add a little mayonnaise and mix the ingredients with gentle movements so that the liver remains intact.

Place the filling among the tartlets. Place an olive in the center of each, and place a thin slice of lemon in its hole.

With a minimum of ingredients, you get such beautiful and unusually decorated tartlets that can be served for a festive feast.

1. First you need to prepare the liver. It needs to be washed thoroughly, cleaned of veins and films. If desired, you can add milk and leave for 20-30 minutes. There are two options for making chicken liver tartlets. The first is to simmer the liver, the second is to add cold water and boil until tender.

2. Since chicken liver is quite soft, 15 minutes after boiling is enough for it to be completely cooked. Then the water must be drained, and the liver should be dried and cooled slightly.

3. Place butter in a frying pan and melt slightly. Meanwhile, peel the onion and cut into cubes. Place in a frying pan and fry until transparent.

4. Wash the carrots, peel and grate. Since the vegetables will be whipped, you can not chop them too much, but cut them into fairly large pieces (this will only increase the cooking time).

5. When the vegetables are properly fried, they can be combined with the liver. Then you can pass everything through a meat grinder or beat with a blender. Season the finished pate with salt and pepper to taste. Mix thoroughly and refrigerate for 2-3 hours to allow the pate to harden properly. Homemade chicken liver tartlets can be served with a slice of tomato and egg, garnished with fresh herbs.