30
Pasteet (Pâté)
Indrek Tarand, Estonia
I NGRED I ENTS
300g of calf/sheep liver
1 carrot
1 onion
a bit of garlic
100g soft butter (NB: don’t hold back with this – the more, the better!)
cognac (measured by eye)
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Wash the liver in cold water and cut out all
the blood vessels. Cut the liver into small
strips and gently fry in butter. Cut the onions
and carrots into small pieces, and cook with the
liver until they have a nice golden colour. Now
add a bit of water (so that the water almost
covers everything) and stew at medium heat
for an hour or so. Halfway through, season with
salt and pepper. Be careful not to cook the liver
for too long, otherwise it will get rather tough.
Grind everything through a mincer. Add butter
and cognac. Grind everything again, and finally
beat with a large spoon into a smooth spread.
Serve with freshly baked dark bread.
AVERAGE
LOW
TRADITIONAL
1 HOUR 30 MIN.
