Rabbit liver pate with pistachios

1. Cut the cucumber into thin slices, roll them up, secure with toothpicks and place in cold water for 10-15 minutes.
2. Cut the onion and carrot into large cubes, fry in a preheated frying pan until soft, add salt and pepper to taste.
3. Cut the rabbit liver into large pieces, fry in a frying pan with vegetable oil until golden brown, pour in soy sauce and white wine, evaporate for 1-2 minutes.
4. Mix the prepared vegetables and liver in a blender bowl, add spices, cream, butter, salt. Beat until smooth. Put the finished pate in the refrigerator to stabilize.
5. Chop the peeled pistachios into small crumbs.
6. Form the finished pate into balls, roll in pistachios, make small indentations, pour in habanero sauce, decorate with cucumber rolls (remove toothpicks in advance) and sprigs of herbs.