The liver is cleared of large blood vessels and skin, cut into thicker slices, add some flour and fry gently in the butter. Grind in a meat grinder, add the boiled potatoes crushed with a fork, the butter from the frying liver, finely chopped pickled cucumber, parsley, pepper and salt and mix well until uniform. Put it in an oiled form, sprinkle with breadcrumbs and bake in the oven for 15 minutes. The pate is served sliced ​​with mashed potatoes, salad of boiled or roasted red beets or green salad.