Roll of liver pate with lard

I usually make liver pâté with butter and cream, but on a visit to a friend's house I tried pâté made with pork fat and it was just as good. The pâté was served as a roll - with a piece of butter in the center. The pate was very tasty and juicy  - melting and spreading a piece of butter together with the pate adds velvety and delicate flavor. I repeated this dish at home - it was delicious, but unfortunately not quite dietary. But sometimes you can, right?

Composition:

• liver - 500 gr.
• pork fat - 200 gr.
• butter - 100 gr.
• carrots - 2 large pcs.
• onion - 2 pcs.
• sunflower oil - 2 tbsp.
• salt, pepper - to taste

Preparation of liver pate roll:

Clean the lard from the skin and cut into small pieces (I leave the skin, it does not feel to me in the finished dish, but here look at yourself).
You can use any kind of liver, but chicken or rabbit liver will be more tender.
Clean the liver from the films and cut into small pieces. Clean the vegetables.
In a skillet splash a little sunflower oil and put the lard in it. On low heat fry the lard lightly, having melted out the excess fat from it. But don't try too hard - the lard should retain enough fat to soften the flavor of the liver.

Add the liver to the lard and fry over medium heat until the liver is cooked through, about 5-7 minutes.

Then transfer the lard and liver to a blender, and in the remaining fat, fry grated carrots and chopped onions until tender. Or you can add the vegetables to the liver and stew them together with the liver.

Transfer the vegetables to the liver, salt and pepper everything and chop into a homogeneous mass.

Basically, the pâté is ready, you can already eat it spread on bread, as a snack with a cucumber or tomato and it will be delicious.
But if you want to make a roll out of it, then we go further.
Spread food film on the table and evenly distribute the liver mass on it.
Cut the butter into thin slices and place a strip on the pâté.

Using the foil, wrap the pâté in a roll so that the butter is inside.

Put the roll in the refrigerator for 2-3 hours to harden a bit and "stiffen" then slice and serve.
Store the finished roll in the refrigerator.
Enjoy your appetite!