Cream of liver

Offal, liver is no exception, is treated unfairly as a meat substitute. But it shouldn’t, because liver deserves a place in the diet of an active person. First and foremost, it’s a very good source of protein, heavy dose of B vitamins, iron and zinc.

Will I persuade you to try my cream of liver?

I washed livers thoroughly and dried them with a paper towel. I fried onion until transparent in clarified butter. Then I put the livers in the frying pan and added a little bit of lemon, salt and pepper.
I fried for a while, around 4 minutes, in order for the meat to be coagulated but not too dry, and left it to cool down. I blended it all together and spiced with apple vinegar, salt and pepper.

You can eat such a paté for breakfast or supper with vegetables 🙂