Cut the liver sausage into pieces, put them in a small Teflon pan and ” melt ” at low temperature, always moving the frying pan to obtain a homogeneous quantity and nothing can stick. Pour the quantity on a sieve and drain fat, but not all together, otherwise the cake will be dry. Mix the eggs in a baking bowl, add the chopped kitchen herbs and mix well with the liver sausage in the frying pan. Spread smoothly and set in a hot-air oven at 140 degrees for about 15 minutes. Turn out onto a baking sheet and brown the pan side of the cake lightly over top heat. Cut the liverwurst cake into pieces, arrange with frisée, cherry tomatoes and lentils and drizzle with the salad dressing.
For the salad dressing, boil the stock by half, pour in the shallots and sauté, pour in the white wine and white wine vinegar and whisk in the olive oil. Season with salt and black pepper from the mill.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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