My ingredients

Shinkuem onions sent to the pan while it roasts, prepare the liver. Fuss with it less than with chicken, it is larger, but the principle of cutting the same. My, remove all the extra, and cut into slices. And do not forget to stir the onion, because if you burn the paste will taste bitter!

Like this..

Onion is ready, turn on the gas on high, and add the liver to the pan

Fry the liver and onions, without departing from the stove, stirring periodically. A maximum of 8 - 10 minutes. For a couple of minutes until cooked sprinkle with salt.

Once the liver is finished, two thirds of the total weight of the layer in a bowl in which we will prepare the pate. And while it cools, cook one-third of the liver that is left to roast in the pan! We do the following... Evenly and sprinkle with flour the remaining contents in the pan (~ 2 hours spoon no slides), mix thoroughly diminish the fire and pour in the cream (~ 350 - 400 ml ), and 100 ml is put aside, we need them for making pate! Bring, stirring, until boiling, and then the matter of taste.. I added a bunch of greens.. are off. Here is what I got

Meanwhile, the liver, set aside for the pate, a little cold, butter softened.. Start to what, in fact, everything was started

In a blender mix the liver with the cream, add the butter, whisk, taste for salt.. When the mass becomes homogeneous, put in the dishes in which it is stored (I have a plastic container ), tightly utrambovyvaya, and put in refrigerator in a few hours the paste is ready to use

It looks like the end result.. Bon appetit!!! PS: to paste you can add what you like.. bacon, mushrooms, herbs, paprika, chilli, nuts, meat, vegetables, etc ... it will take a couple of minutes.. anyone interested, just ask. I will add in the review.. is Stored in the refrigerator for a week