250 g (1/2 lb) calf’s or pig’s liver, 3 tbs oil, 1 small onion, 1 tsp noble sweet paprika, 250 g (1/2 lb) potatoes, 1 gherkin, 100 g (4 oz) smoked bacon, salt, freshly ground pepper, herbs for paté, mustard
Peel and cook the potatoes in a pan until tender. Fry the finely chopped onion in the oil until golden brown. Sprinkle in the paprika, then quickly add the liver and fry until tender. Mince the cooked liver and potato finely. Season to taste with salt, pepper and herbs. Dice the bacon, add to the liver and mix thoroughly. Finally blend in a little mustard. Arrange on a serving plate, garnished with the sliced gherkins and serve chilled.