Liver Pate with Onion

Preheat the oven grill to 180 °C. Place the liver in a baking dish lined with baking paper and sprinkle with salt. In the oven, first grill one side for about 3-4 minutes, then turn the liver over, sprinkle the second side with salt as well and grill in the oven until cooked through and the color has changed. Let cool. Peel and finely chop the onions. Heat the oil in a pot and saute the onions in the covered pot over medium heat for about 12 minutes, stirring occasionally. Chop the liver and eggs in an electric chopper. Place the liver, eggs, and onions in a bowl and blend with a blender until a spreadable mixture is formed. Pour the liver pate into a mold, seal, and refrigerate for at least 2 hours. Then turn out of the mold and garnish with tomatoes and fresh parsley.

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