Liver pâté

Place the cleaned liver (260 g) in a blender. Add eggs (2 pcs), and pour in melted butter (40 g).

Slice the onion (50 g) into rings and add it to the other ingredients.

Add pink salt (8 g), heavy cream (180 g), and fresh rosemary (2 g). Also add two cloves of garlic and psyllium (6 g).

Blend all these components using the pulse mode. Then continuously blend the mixture until it reaches a homogeneous consistency.

Prepare the baking molds — you can lightly grease them with oil for better release of the finished pâté.

Then carefully pour the resulting mixture into the molds, not filling them to the brim.

Rectangular molds, like those for bread, are preferable.

Pour a little water onto the baking tray and place it in the preheated oven. This will help prevent the fat from rising to the surface during baking.

Bake at a temperature of 180 degrees for 25-40 minutes.

Watch the process: as soon as a characteristic bump appears on the surface, you can turn off the oven. It is recommended not to open the oven door until it is done.

After baking, let the pâté cool slightly, and then cut it into large slices.