Ingredients
750 g chicken livers
1 egg
½ cup sour cream
½ cup flour
2 tsp SIDS SALT & PEPPER
2 cups Best Foods mayonnaise
5 garlic cloves
½ cup diced fresh dill
3 tbsp rice bran oil
Directions
Rinse the chicken livers under cold running water. Using a blender or grinder, blend the liver into tiny pieces. Add sour cream, egg, SIDS SALT & PEPPER, and flour to the blended chicken liver. Pulse the mixture a couple of times to combine.
Preheat a frypan over medium heat with a little bit of oil. Pour a thin crêpe like layer of the liver mixture onto the frypan.
Cook each side for a couple of minutes until golden brown. Set it aside to cool at room temperature.
In a separate bowl, combine the pressed garlic, diced dill, and mayonnaise.
Assemble the cake by alternating a liver crêpe with a layer of the mayonnaise mixture. Repeat until you run out of crêpes.
Refrigerate the liver cake for at least an hour before serving. Slice and enjoy.
