Peel the onion and slice it into thin half‑rings.

Rinse the liver under running water and cut it into small pieces.

Pour a little sunflower oil into a skillet and sauté the onion until golden.

Add the chopped liver to the onions, stir and cook over low heat for about 20 minutes.

Season the liver with salt, add your spices, pour in the cream and simmer for another 5 minutes.

Let the liver mixture cool down. Then transfer it to a blender, add a small piece of butter and blend until completely smooth.

Spoon the pâté into a dish or container. Melt the remaining butter.

Carefully pour the melted butter over the top of the pâté. This butter cap will help it keep longer in the fridge, as it will set and seal the surface.

You can garnish the pâté with whole peppercorns, such as pink and white pepper.