Heat a pan over medium-high heat, add the fat, and let it render until it reaches the consistency of oil. Add liver and fry for five minutes.

Add applesauce, garlic (if using), sugar, salt, and pepper. Sauté for an additional five minutes.

Blend with an immersion blender until it reaches a very smooth consistency.

Transfer to a container, cool to room temperature, and then refrigerate.

Using a round ring or cookie cutter, shape the pâté and place it in the center of the serving plate.

Drizzle with silan, add a Pesach cracker, and sprinkle with crushed pistachios.

Arrange the sliced hard-boiled eggs, mini pickles, mini peppers, radishes, green garnish, cherry tomatoes, onions, and carrots around the edge of the plate.