Liver roll with cream cheese

Rinse the liver and clean it of membranes and bile ducts. Peel the onion and carrot.

Dice the onion and grate the carrot on a coarse grater. Sauté the onion and carrot in butter until soft.

Puree the liver in a blender. Add the sautéed onion and carrot, butter, salt, and pepper. Blend until smooth.

Spread the liver mixture in a thin layer on plastic wrap, forming a rectangle.

Mix the cream cheese with finely chopped herbs and pressed garlic. Add salt and pepper if desired.

Spread the cream cheese filling evenly over the surface of the liver mixture, leaving a small margin from the edges.

Using the plastic wrap, carefully roll the liver mixture with the filling into a tight roll.

Wrap the roll in plastic wrap and place it in the refrigerator for 1-2 hours to set.

Before serving, remove the plastic wrap and slice the roll into portions.