Turkey Liver Pate with Beef Fat

Slice onion (100 g), mince garlic (15 g), trim turkey liver (500 g), and pat it dry. Melt about 20 g of the beef fat from the total amount in a skillet.

Fry the onion and garlic for 10 minutes until soft. Add the liver and fry for about 15 minutes more, until the pieces change color all the way through and no raw juices remain.

Transfer the liver and onion to a blender, add the remaining beef fat (110 g), paprika (2 g), dried parsley (1 g), dried dill (1 g), table salt, and pepper blend. Blend until smooth and chill before serving if you want a firmer texture.