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Ingredients
- 1 sliced rye bread
- 1 toast bread
- 150 sour cream ( in the recipe was 150 butter,but I replaced,to be a little light)
- 2 boiled eggs
- 2 teaspoons mustard
- 500g chicken liver
- 1 tablespoon black olives paste
- pepper
- white pepper
- dill
- salt
- 150 ml oil
- cherry tomatoes
- parmesan
Directions
- 1.Cut the rind of the bread,then,cut them rectangular,like ladyfingers.
- 2.Smear with butter,a little cake detachable form,on the middle and on bounds.
- 3.Fix slices of bread,rye and white,alternative,on the walls.
- 4.Fry in oil chicken liver,set aside.
- 5.Make a paste from eggs with sour cream,mustard,dill,salt,black pepper.
- 6.Lay in the middle of the form,white bread,sliced,till you cover it,then,lay egg pasta.Above, put rye bread slices.
- 7.Made a second paste,from chicken liver,olive paste,mustard,black and white pepper,salt.(If the paste is too thick,pour some oil,til is more soft).
- 8.From rinds and scraps of the bread make little croutons,and fry them without oil in the pan.Set aside.
- 9.Lay the liver pasta,on the rye bread.
- 10.When is ready put croutons,decorate white cherry tomatoes and parmesan.
- Before you serve it,and decorate it,it is better to put it a while in the fridge.
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