Savory chicken liver cake

Ingredients

• 500 g chicken livers
• 250 ml milk
• 2 carrots
• 3 spring onions
• 1/2 green pepper
• 1/2 red pepper
• 100 g mushrooms
• 100 g smoked bacon
• 5 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 heaped tablespoons flour
• 15 g dill
• 15 g butter
• 50 g semi-hard cheese

Preparation

1. Trim the membranes from the livers, pat them dry with paper towels and leave them to soak in a bowl with 250 ml milk for 1 hour. Drain well. 2. Peel and finely chop the carrots, spring onions, green pepper, red pepper, mushrooms, smoked bacon and garlic. 3. Purée the livers in a food processor until smooth, then transfer to a bowl. Add the chopped vegetables, bacon and garlic, then mix. Add 1 teaspoon salt and 1/2 teaspoon ground pepper. 4. Fold in the flour and chopped dill, then mix until smooth. Refrigerate the mixture for 15-20 minutes. 5. Heat the oven to 180°C. Grease an ovenproof dish with 15 g butter, pour in the mixture and bake for 35-40 minutes, until the center is set. 6. Remove the dish, grate the cheese over the top and return it to the oven for 5 minutes, until melted. 7. Leave the dish to cool in the pan for 30 minutes, then remove it and cut into slices.