In a medium frypan, on medium heat, melt the butter leaving 20 grams for later. Add the garlic and onion and saute for about 5 minutes.
Add the livers and cook for a further 4 minutes. Add the maple and vinegar and cook for another two minutes.
Remove from the heat and cover for 2 minutes.
Allow to cool. Transfer to a blender or food processor. Blend with the cream and salt until smooth.
Transfer to a ramekin or two and heat the remaining butter and pour over the top. Place in the fridge to set.
Serve on sandwiches, with crackers or vegetable sticks.
