Dairy-Free Liver Paté

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • Serves: 3-4
Calories 341
Carbs 7
Fat 17
Protein 39
Free From


  • 400g liver (we used chicken liver for this, but you can try lamb’s or calf’s liver)
  • 8 rashers of unsmoked streaky bacon, cut into small pieces
  • ½ onion, finely chopped
  • 2 egg yolks
  • 1 tsp mixed herbs
  • 1 tbsp fresh rosemary, finely chopped
  • Freshly ground black pepper


  1. Pan fry the liver in coconut oil over a medium heat for 10 minutes or until cooked to your liking, then set aside to cool.
  2. Pan fry the onions and bacon in coconut oil over a medium heat for 8–10 minutes.
  3. Place the liver, bacon and onion in a food processor or blender and add the egg yolks, mixed herbs and
    rosemary. Blend until all the ingredients are combined and the mixture has a completely smooth consistency.
  4. Place the mixture in a dish lined with greaseproof paper and put in the refrigerator for a couple of hours
    to set. Serve with vegetable crudités.

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