Ingredients
Per serving (estimated)
- Calories
- 210
- Protein
- 12 g
- Fat
- 17 g
- Carbs
- 2 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Optional: soak the liver in cold water or milk in the fridge for 1 to 2 hours to mellow the flavor. Drain and pat dry.
- Melt 2 tbsp butter in a skillet over medium heat. Add the liver in one layer and cook 2 to 3 minutes per side, until browned outside and only faintly pink inside. Cut a piece to check.
- Let it cool for 10 minutes so it does not melt the butter.
- Blend the liver, pan juices, salt, and 6 tbsp softened butter until completely smooth. Add cream a spoonful at a time if it is too thick.
- Press through a fine sieve for the smoothest texture, if you like.
- Pack into small jars or ramekins. Melt the remaining 2 tbsp butter and pour it over the top to seal.
- Chill at least 3 hours. Keeps 5 days in the fridge; freeze extra portions.