Salads & starters
Lifrarpylsa (liver pâté)
Lifrarpylsa is a creamy, fragrant Faroese liver pâté made with oats and fat. Spread it on rye bread, like a traditional family pâté.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Clean the liver, remove the membranes and cut it into pieces.
- Cook the liver with the onion in a pan of simmering water for 30 minutes.
- Drain, keep the stock, then blend the liver and onion with the melted fat.
- Add the oats, salt and spices, then stir in enough stock to get a smooth, soft paste.
- Pour into a greased mould, cover and bake at 150 °C in a water bath for 1 hour.
- Let it cool completely before unmoulding and serving on rye bread.
Variations and tips
Smooth version. Pass the mixture through a sieve before baking for a finer texture, ideal for children.
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Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Original Ecomely recipe.