Legendary Dishes | Kepenėlių Pašteto Vyniotinis (liver paste roll)

  • 500 g beef / lamb / pork liver, sinews removed, cut into chunks
  • 200 g butter
  • 100 g onion, sliced
  • 60 g sour cream
  • 45 ml rapeseed oil
  • 15 g black pepper
  • 1 tsp salt
  • 6 parsley sprigs
  • 2 bay leaves
  • Water
  • Clingfilm

Add some oil to a frying pan, heat, and fry the liver until browned. Sprinkle with salt and pepper, a little water and bay leaves, sauté gently until the liver is fully cooked.

In a separate pan carmelise the onions in a small amount of oil.

Fine mince the fried livers.

Combine the liver and onion, refrigerate for several hours.

Add the cream to the onion-liver mixture followed by half of the butter, beat into a homogenous mass.

Spread the mixture evenly on a piece of clingfilm, about 1 cm thick, refrigerate for an hour.

Season the remaining butter and combine with the parsley.

Remove the chilled mixture from the refrigerator, apply a layer of butter to the liver layer. Taking the edges of the clingfilm bring together into a roll, place in refrigerator to harden.

Serve cold in slices.