Homemade liver paté

I don’t know what it’s like where you live, but in Denmark a rye bread open faced sandwich with liver paté is close to being the very core of Danish food culture. Yes, we have Noma, the World’s best restaurant and quite a few very talented chefs but a very traditional lunch would be rye bread with liver paté. Everybody eats it. Rich and poor, children, grown ups, everybody! It’s what we crave when we go away for too long and the first thing we make when we come back home.

We buy the liver paté ready made in the supermarket and we have lots of organic and glutenfree brands to choose from. My son loves his liver paté and can go through several packs every week, so sometimes I pull myself together and make a large batch of my homemade liver paté. It’s much, much cheaper this way.

The thing is, handling liver is… disgusting. To say it the least! It really is! My inner picky child goes all crazy when I make this but I eat it happily once it’s made.

There are plenty of reasons for us to eat more liver. Liver is a true powerhouse of nutrients. Full of iron and A and B-vitamins and we should really all eat more of it. I only eat liver if it’s organic, though. It’s one thing I never compromise.

Anyway, if you want to try a Danish lunch table favorite, give this liver paté a go!

1 LARGE LIVER PATÉ

• 500g pork liver
• 4 eggs
• 100g melted butter
• 1 cup of heavy cream (2,5 dl)
• 1 onion
• 1 tablespoon of dried thyme
• 1 tsp of dried rosemary
• 1 tablespoon of psyllium husks
• 3 tsp of salt (I use pink Himmalayan Salt)

DIRECTIONS

Serve with crispy bacon and a slice of paleo bread.