Liver pâté without flour
95 min · 13 g protein · 119 cals / serving
Swedish leverpastej made the carnivore way: pork liver, lean pork mince, a little späck for softness, eggs and salt, with no flour and no onion. It bakes into a firm, sliceable loaf with the deep, rounded liver flavour of the classic, good cold on its own or with a pickle if you eat plants. Relaxed carnivore, since a little milk goes in.
Ingredients
- 450 g pork liver, raw, membranes and coarse veins trimmed off
- 250 g raw ground pork, 8% fat, pork mince, 8 % fat
- 30 g pork fatback, pork back fat, in small dice
- 2 st egg
- 1 dl whole milk
- 1 1/2 tsk salt
- 1/2 tsk black pepper, white or black pepper
- 1 tsk butter, for the tin
Steps
- Cut the liver into pieces and blend it with the pork mince and späck in a food processor until completely smooth, 1–2 minutes, scraping down the sides.
- Add the eggs, milk, salt and pepper and blend again to a loose, glossy batter. Fry a teaspoon of it in a pan and taste; add salt if it needs it.
- Heat the oven to 300°F. Butter a 1 liter loaf tin and pour in the batter. Cover tightly with foil and set the tin in a roasting pan.
- Pour hot water into the roasting pan to come halfway up the tin and bake 60–75 minutes, until a thermometer in the centre reads 160°F and the pâté feels firm.
- Cool in the tin, then chill overnight with a light weight on top. Turn out and slice.
Good to know
Strict carnivore?
Swap the milk for 1 dl of bone broth or water and grease the tin with lard instead of butter. The pâté is a little firmer and just as good, and it's about the same score.
Can I use another liver?
Calf or chicken liver gives a milder, paler pâté; beef liver is stronger. Pork liver is the classic Swedish choice and what this recipe is balanced for.
How long does it keep?
About 5 days in the fridge, wrapped. It also freezes well in slices, separated with baking paper.
How often can I eat liver pâté?
Liver is very rich in vitamin A, so eat it now and then rather than often. If you are pregnant, avoid it.
Per
- Calories
- 172
- Protein
- (45%)
- 20 g
- Fat
- (50%)
- 9 g
- Carbohydrates
- (5%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 512 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1431 kcal goes into the pot and 955 g of ingredients comes out as about 830 g of food: 172 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.