Liver pate

• 1 goose liver or 2-3 chicken livers
• 2 onions or to taste
• 5 oz/150 g butter
• pickled peppers and cucumbers

Cut the onions in quarters. Place into a small saucepan with one tablespoon of butter, the liver and a few tablespoons of water. Cover and let boil until all liquid evaporates. Let cool and then grind the liver and onions. Mix this paste with the rest of the butter until creamy. Add salt, then place on a plate, smoothing the top. Garnish with the pickled peppers and cucumbers.