- 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
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.