Pork liver terrine, buttery challah, fig chutney, cherries in trójniak mead


  • 700 g pork liver
  • heavy cream
  • 20 g raisins
  • challah bread
  • 200 g dried figs
  • 300 g cherries
  • 1/2 cup trójniak mead
  • 3 tablespoons butter
  • 1 cup sugar
  • 5 tablespoons honey
  • 10 nasturtium leaves
  • Spices: salt and pepper


Clean the liver thoroughly and blend with cream into a smooth mixture. Season with salt and pepper. Place the mixture into a mould and place raisins on top. Bake at 135°C for about 35 minutes. Remove from oven and cool.

Place the baked terrine in a mixer, add butter, season with salt and pepper if desired, then mix into a smooth mixture.

Cut the figs into small pieces, then braise with sugar and a small amount of water for about 15 minutes. Mix thoroughly and set aside to cool.

Heat the cherries and honey in a pan, remove from heat, add the mead, mix thoroughly and set aside to cool.

Cut the challah into smaller pieces and pour clarified butter over it, then bake for 2-3 minutes at 180°C.

Place everything on a plate and decorate with nasturtium leaves.