Liver is the most nutrient-dense traditional food. It should be eaten at least once a week. I found that even people who dislike liver enjoy liver paté.
3 Tbsp (30-45ml) good quality butter
2 onions, finely chopped
½ pound (250g) beef or lamb liver, cut into thin slices (preferably pasture raised)
6 cloves of garlic
Optional fresh herbs: parsley, thyme
¼ cup (60ml) thick, raw cream
Sea salt to taste
Optional topping: 2-3 Tbsp (30-45ml) melted butter
Fry the onion in the butter, until soft and translucent.
Add the garlic and liver and optional fresh herbs.
Keep on stirring until cooked through.
Let it cool for a few minutes.
Puree in a food processor with the cream, until smooth.
Add salt to taste.
Spoon into ramekins and cover with the optional melted butter.
Store in the refrigerator.
Makes 2 cups (500ml).