• 1 kg  beef liver
  • 100 g smoked bacon
  • 150 g onion
  • 2 dcl milk
  • 2 dcl sour cream
  • 5 dcl cherry liqueur
  • 0,5 dcl SokoVinjak
  • 2 dcl aspic
  • nutmeg
  • Salt, pepper

Remove any membranes or tendons from the liver, then put the liver and milk in a pot. Boil for two hours and then take the liver out and drain it. Next, fry the liver on some oil with the chopped onion, then add SokoVinjak. Season the fried liver and add the cherry liqueur. Finely grind the liver twice. Take a mould and spread the aspic all over its inside. Stir the sour cream and mix it with the minced liver, then fill up the mould with the mixture. Keep the mousse in a cool place before serving.

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