Homemade chicken liver pate

My mom use to make this Homemade chicken liver pate when I was just a kid and I remember  how good and tasty was and had nothing in common with that thing that is sold in the store in tin or aluminium box, and on top it is so easy to make .
So here it is!

For this easy and so much tastier recipe I will use
500 gr chicken liver
100 gr butter
1 tablespoon mustard
1 small onion
salt and pepper to taste
milk
Optional: garlic, paprika, tomato paste
Wash the liver very well quite in a few waters in cold water to remove blood and put it to boil in milk for 20 min. If you use cow or pork liver boil it much longer.
Remove the liver from the milk onto a plate, and if you use the cow or pork one cut it in fine strips.
In a frying pan add a bit of butter (50 gr) and cook the liver to get a little bit of color. When is almost ready add the chopped onion and let it cook for a few minutes, until the onion softens..
Take the liver and the onion fro the pan and let it cool for a couple of minutes.
Now is time to blend everything using a blender or a food processor until you get a very fine and smooth paste.
Add the butter, mustard, salt and pepper and blend again.
You can add a clove of garlic and paprika if you prefer, I will kip it simple but make sure to store it in a recipient with a lid. If you like not to oxidase at all smear  on the surface some butter and store it in the refrigerator a few days.

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