Liver Pâté – The Silkiest and Creamiest Chicken Liver Mousse Ever

I know  a few of you have been anxiously waiting for this one since I first posted it on Instagram as well as on Facebook last week…

So much so that I finally decided to move this one to the top of the pile in order not to keep you guys waiting for too long.

But to be completely honest, this Liver Pâté turned out so unbelievably good, I kind of considered holding on to the recipe for a while and saving it for an eventual cookbook, maybe…

But then I thought I couldn’t do that. I figured it was so good AND so nutritious, I owed it to you to share this as soon as possible and reach as many people as possible, too!

I swear, people, when I was done transferring the mousse into individual ramekins, I licked the bowl just like a proud five year old would an empty bowl of chocolate cake batter.

Or a 40 year old an empty bowl of salted caramel ice cream…

Really. I’m not joking.

It’s that good.

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

This was my very first attempt at making Liver Pâté and frankly, I don’t think I’m even going to try and play with the recipe.

At least not until I’ve made it a few dozen times. And then a few more.

I sincerely think that I totally nailed it, even though I was a bit skeptical at first, ESPECIALLY about adding coconut in there. I thought surely coconut and liver couldn’t be the best flavor combination in the world, now, could it?

Still, I had to give it a try. I wanted to add an element of healthy, fatty creaminess in there and coconut, for me, was the ultimate way to go. I HAD to attempt it.

Well, I assure you that it totally, completely, perfectly and thoroughly works!

But don’t take my word for it. Let’s make us a batch, shall we?

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

First, cook the onions until nice and caramelized.

Add the apples and continue cooking until soft, then add the chicken livers and cook until they become brown on the outside but remain a little pinkish still on the inside.

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

Process in a food processor, add coconut oil and coconut milk, process some more then strain through a fine mesh sieve for an extra smooth and silky consistency.

The liver mixture, no matter how smooth already, will not go through the fine mesh on its own. You will have to coax it a bit by pushing it down with a ladle. While this last step may not be pretty, or even necessary, trust me, it makes a huge difference in the final texture of the mousse.

And don’t worry about losing too much of your precious pâté in the process: only a measly few tablespoons of the delicious mixture get left behind.

Shamba and Maisha the Rhodesian Ridebacks

And  if you too, happen to have a couple of furry friends like these, I’m positive that they will be more than happy to get a taste of that which was left behind.

And talk about a nutritious treat!

Mine sure devoured it. Mind you, they do appear to have a very soft spot for liver.

Can’t be a bad thing, can it?

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

Alright, enough about my canine friends, let’s get back to making Liver Pâté…

Once the mixture has been strained, pour it into individual ramekins and place in the fridge to set for 4-6 hours.

If you’re gonna leave it in there for longer than that, cover it loosely with a plastic film to prevent the tops from drying out!

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

At the moment of serving, garnish with a beautiful fresh parsley leaf (or basil, or mint, or whatever fresh herb you happen to have on hand)

It just makes it that much more prettier!

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

And just you look at that beautiful texture. Creamy enough for you? Just like ice cream, I tell you.

That’s savory dessert for you! And it honestly tastes so good, you could very well eat it just like that: by the spoonful.

Although you can and probably should serve this with fresh crudités.

I tried it with baby cut carrots, raw cauliflower, cucumbers (not the best), fresh coconut… and my favorite of all: apples!

The two of them are absolute magic when paired together.

Trust me. You have to try it.

Yes, go now. You can thank me later. 


Yield: Makes 6 servings

NF based on 1 of 6 servings



  • 700g chicken livers
  • 2 medium onions, sliced
  • 1 cooking apple, peeled, cored and chopped (I used a Cameo)
  • About 6-8 tablespoons of water
  • ½ tsp salt
  • ½ tsp white pepper
  • Generous grating fresh nutmeg (I used half a nut)
  • ½ cup full fat canned coconut milk
  • ½ cup coconut oil


  1. Place a heavy bottomed skillet (cast iron preferred) with one or two tablespoons of coconut oil to heat over medium high heat.
  2. When the pan is hot enough, add the sliced onions and cook, stirring occasionally, until they become soft and golden, about 10 minutes. Add a few tablespoons of water as necessary when the onions start attaching to the pan a little too much.
  3. While the onions are cooking, rinse the chicken livers under cold running water. Drain well, pat dry and remove white connective tissue, if any. Set aside.
  4. When the onions have taken a nice golden coloration, add the salt pepper, nutmeg and apple. Continue cooking for 4-5 minutes, until the apple becomes soft and tender. Again, add a little bit of water as necessary if you find the mixture attaches too much.
  5. Add the chicken liver (just make sure that the liquid is completely evaporated before you add the liver). Continue cooking for an additional 5 minutes or so, until the liver is brown on the outside but still slightly pink on the inside. Kill the heat, cover and let stand for about 5 minutes.
  6. Transfer the mixture to the bowl of your food processor and give that a few spins on pulse, just to break everything down.
  7. Start the motor again and this time, while the blade is turning, drizzle in the melted coconut oil, followed by the coconut milk. Let that spin for an extra 30 seconds, then strain the mixture through a fine mesh sieve. You might want to help it through by swirling it around with a ladle (while this step is entirely optional, it is what will make your pâté extra creamy and velvety smooth, so I think it's really worth it. Don’t worry too much about wasting some of your precious concoction in the process: only a few tablespoons end up being left behind, and you can always munch on that, or give it to your furry friends as a nutritious treat!)
  8. Pour the mixture into 6 individual half cup ramekins and place in the refrigerator to set for at least 4-6 hours.
  9. Cover loosely with a plastic wrap if keeping for an extended period of time, to prevent the top from drying out.
  10. This pâté will keep for about 3-4 days in the refrigerator and it also freezes very well. Just take it out of the fridge the night before and it’ll be good to go by morning.


Loosely adapted from Mark Sisson’s Silky Smooth Chicken Liver Pâté

Silky Smooth Liver Pâté | by Sonia! The Healthy Foodie

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Now on day 45 of a [planned] 62 day challenge!

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  1. Natascha says

    Love to make this. I make one very similar but add fresh thyme and a little dry sherry. You ridge backs are gorgeous. I love those dogs. Thanks for the recipe. Love your blog.

  2. Susan says

    This recipe makes me wish I could tolerate the taste of chicken liver… something I’ve never been able to do. Putting the flavors together in my mind makes it clear that if I did like any kind of liver, this would be great.

      • Susan says

        Perhaps I should – and I would if someone else makes it, I don’t have to smell it cooking, and I can start (and end if I want) with just a tiny taste. I have disliked [chicken] liver since my very first taste of it at age two. I did go through a spell where I made myself eat calves liver some years back, but eventually decided that I no longer wanted to force myself to eat it. I know my tastes have been through some changes over the years, but the only positive one has been to not like large amounts of sugar. :-)

  3. Monika C says

    OH.MY.GOD. Could do the dogs be any cuter?????
    Always used to love the chicken liver pate – before my paleo life:) I couldn’t find one that would be paleo approved but I am so making this!!!
    I cherish every time i open my mailbox after coming back from work and finding another recipe from you! Since you’ve gone paleo I literally tried to make every recipe you’ve posted. Made stuffed peppers yesterday:) Once I eat all six of them, I will try the pate. Scratch that. I don’t think i can wait that long:)

    • says

      Awww, thank you so much, Monika. That is so, so very nice of you to say! You are simply awesome! Hopefully, you liked the recipes that you tried so far and will love that liver pâté. I’ve never been a huge fan myself, but this one is plain out of this world! Make sure you let me know how you liked it. :)

      As for the beasts, they do own my heart and with eyes like theirs, I do find it very hard to resist them anything!

  4. says

    O god that looks so good Sonia! I’ve been wanting to try and make liverpate for a while. Ever since I saw a recipe in my book ‘Everyday Paleo’ It just looks to die for… I’m so gonna try this somewhere next week!

  5. Colleen says

    Would you try this recipe with beef liver? I am going to make some pate with the liver we have and I am having trouble finding a recipe that doesn’t have alcohol in it. I am hoping I can use this one!

    • says

      For sure, the flavor would be very different, but I wouldn’t see why not. Maybe I would add a few “bolder” flavors, like rosemary and juniper berries. I would definitely do the sieve thing, though. Let me know how it turns out if you give it a try!

  6. kasia says

    I have a question regarding the coconut milk and oil. Does it impart a coconut taste to the liver, I hate mixing my savory with sweet which coconut tends to taste sweet to me. Please advise.

    • says

      Not at all, Kasia… you can honestly hardly taste the coconut at all. However, the apple does confer a sweet flavor to the liver pâté, so if you are not a fan of sweet and savory, I would definitely steer clear!

  7. JoAnne says

    Looks like a great recipe! I may try to make it with goat liver, since that is easier to get where I live than chicken livers. Healthy chickens, anyway.

    Have you ever tried to freeze this? I wonder how it would do… This seems like something that would be great to make a big batch of and then freeze in smaller portions to eat a little each day. Thoughts?

    Thanks so much for sharing your recipe.

      • JoAnne says

        Well, I finally got around to trying this recipe, and I delayed this long only because it took awhile to find a healthy source of chicken livers. Yay!

        The good: you were right that the texture is good. Since I have a thing with some textures, this was really helpful for me, lol! It was also fairly simple to make. I had to process it in a blender, so I had to blend it in small batches, but it still turned out creamy. You were right when you said the coconut milk and oil wouldn’t make it taste coconutty. But they did give it a nice body.

        The not so good: it tastes like liver! I guess I should not have wished for a miracle, haha. The commenter who said it tasted nutty like peanut butter…I have to disagree there.

        Since I have an aversion to the taste of liver, I’ve decided that I am going to spread it on bread and douse it in Sriracha sauce to hide the flavor. Or at least compete with it. I’m not Paleo, so I can put some sauce. :)

        Thanks for this recipe, Sonia. I probably will make it again, because it’s the most palatable liver recipe I’ve come across yet, and it is such an important superfood. :)

        • says

          Thank you for taking the time to write this extensive review and most awesome feedback, JoAnne!

          I’m glad that you sorta half liked the liver pâté. I can only hope that you eventually warm up to the flavor of liver and get to appreciate the recipe for all it has to offer! :)

      • says

        Hello, i really loved your blog. I had a question for you regarding brandy. My last batch came out perfect except for the grey color and it sorta tasted like Liverwurst. I was pre-occupied and accidentally skipped over the part where you take a sieve a mash the livers fine so it would not come out course but the taste was perfect. My question is do i really need the brandy for the pate’? I am allergic to sulfides and it gives me headaches. Will that alter my next batch and make it taste different without it? That was the first time i made liver pate’. Hope leaving out the brandy will still result in the same great flavor. Let me know please because trying to find any Port/Brandy/Cognac /Sherry is almost impossible to find anywhere without sulfides . Any tips on a lighter color pate opposed to grey also will help.

        Thank You


  8. Tracey says

    This pate is seriously good and ridiculously easy to make. Thank you so much for this amazing paleo pate.
    I’m going to freeze some. Would it be best to cover with cling film and make sure it’s in contact with the surface so no air can oxidise the top?

    • says

      So happy to hear you liked it as much as I did, Tracey! Thanks for letting me know, too. I truly appreciate that! I did cover mine with a plastic film, but it wasn’t directly in contact with the surface of the pâté. It didn’t dry out or oxidize, but then again, it only stayed in the freezer for a couple of weeks, maybe a month tops. It came out of there good as fresh! :)

  9. says

    Hi, I can’t eat apples, but the recipe looks amazing. What are your thoughts? Could I make it without or is there a suitable substitute with really low fructose and GI? Thanks for your time. :)

  10. Valerie says

    Hi. I am excited to try this recipe. I love the way you have improved the health rating of pate! I was wondering how you normally eat this? I am Paleo, and so I am not planning to eat this on bread, or traditional bread, anyway.

  11. Sara says

    Ok,,,, that was amazing. I just did it. And omg. Yuuummmm.
    But i did small changes. 😉
    Didnt have coconut milk. So i used 150 ml doubble cream.
    And i love the taste of bacom. So i included 300 gram bacon.
    And some dry dragon. And some drops tapasco.
    And… No that was it. Small changes huh. 😉
    I friend of mine hate paté,,, but not anymore i say. :)
    Thank u so much for your tecipe.

  12. lana says

    I don’t have a source for pastured chicken livers. Also, don’t tolerate chicken as it is high in omega-6, which causes me joint pain. Do you think it would be worth the time and expense of trying this recipe using beef liver?

    Thank you.


  13. Paleoplegic says

    A very nice recipe! I’m a big fan of chicken livers sauteed with onions but had yet to try pate. I just finished a batch and it’s very good. I cut up some veggies to handle the bowl scrapings and experimented with the different flavor combinations. It was nice with carrot but next I scooped some up with raw broccoli and all I can say is Oh My Grok! It tastes nutty, almost like peanut butter. This is going on my favorites list of recipes Sonia.

    • says

      Have you tried it with apple wedges? Seriously, it’s total dope! Real glad to hear you liked this recipe that much and thank you so much for letting me know! I am honored that it made your list of favorites! 😀

  14. Julia says

    I would love to try this recipe but my hubby has trouble digesting onions. Could garlic be substituted? If so, how much would you suggest?

    • says

      Well, Julia, I suppose you could just leave the onions out… of course, it will change the final flavor of the product, but the recipe will work just the same. As for adding garlic, I don’t know that the flavor would work too well in this. At least, I know I wouldn’t care for it. If you’re a big fan of it, then maybe you could add a few cloves, but I still wouldn’t go overboard. And if you end up making it, please make sure you let me know how it turned out! :)

  15. Tammy says

    would the taste change much with lite coconut milk? I use to make a liver pate and with a Brulee crust, would that compliment the flavour of this recipe?

    • says

      OMG, a brulee crust would be absolutely awesome on this, Tammy, I just know it. WOW. Now I want to try it! As for the lite coconut milk, I don’t think I would do it. It’s a completely different product, and to be honest, I think that the full fat coconut milk highly contributes to the overall creaminess and silkiness of this pâté. I personally really would not leave it out…

      Hey, if you do end up trying that brulee crust thing, please, please, tell me how it was! :)

  16. Carina says

    Thank you, this was amazing! In my 5 years of paleo I’ve tried quite a couple of liver pâté recipes because I just wanted to finally enjoy liver but they all turned out “not so great” and I had to force myself to eat them so that I wouldn’t waste anything. But this recipe sounded so good that I thought I would give it another try – apples and coconut oil, that was never something that I used before.

    I don’t know how the final result will be because I’m still waiting for it to cool down. BUT I know that I licked out to bowl just so that nothing of this amazing stuff would be wasted. It was just sooo good! I guess my sweet tooth is so strong that with the apple (I doubled the amount of apple…. ) and coconut I can even enjoy liver. I’m already loving this and I will definitely make it again. I’ll see if I can skip the part with the sieve because it just does create more work and mess or if it’s really worth it for me. This tastes so good, I don’t know if I really need it to be extremely smooth.

    Again: thank you! :)

    • says

      Thank YOU Carina, for taking the time to share your experience with me. I’m so happy to hear that you liked my recipe and that it might help you enjoy liver at last! I was just like you when I made this, had to lick the bowl clean, I wasn’t about to let any of that stuff go to waste. It’s almost better than ice cream! And honestly, while the sieve thing may be a tad bit of work, I think it’s entirely worth it in the end. It just makes the final product so smooth and creamy and velvety… I way it’s worth taking a few minutes to do it.

      Hope you still like this just as much after you got to taste the final thing! Seriously, try it with apple wedges. It’s to die for! :)

  17. Katie says

    Wow. This is so delicious! I cook a lot, and I order chicken liver at restaurants, but I had never cooked it before. This is so dope, thank you for the recipe. I’m gonna eat it with slices of cucumber and apple. Or maybe just with a spoon. Yummmmm!

  18. Blu says

    This paté is so perfect!!!!
    I already made it several times. I love how each of my (not-Paleo) foodie friends’ jaw drop when I say I made it myself! Thanks to you Sonia! A wonderful — and easy — recipe again. You rock!

  19. Tgreen says

    Would the flavour still be okay without using onions? I really want to try and make liver pate but I am not supposed to eat onions, garlic, leek and scallions.

  20. Paulette says

    Bought some livers, but don’t know how much 700g is? Can you put it in another measuring unit–cups, pounds?

  21. Rachel says

    Quick question: When I add 1/2 coconut milk, so I use the top 1/2 where it’s more creamy or the bottom more liquid section…or mix the can all together then split it afterwards?? Thanks! :)

  22. Diane says

    Please note the former comment that ONIONS ARE TOXIC TO DOGS. I have a friend who’s dog almost died because she had been feeding it homemade food with onions in it!

  23. says

    They say that when liver pate is cooked not over cooked either that it still has oxidize. The only other way to not have that problem is to use a water bathbain-marie and so the chicken livers raw and cook or baked in that bath which keeps the pink to the liver. You also need a thermometer so that hat they do not over cook because a couple of degrees makes a big difference.


  24. says

    “Wow” just about sums this recipe up for me!

    I’ve been following the Autoimmune Protocol for the last 5 months or so, and getting offal into my diet was a real stumbling block for me. As it’s such a nutrient dense food I really wanted to be eating liver, kidneys, etc on a regular basis, but I just didn’t like the taste. Then I found this recipe! I’ve been able to add nutmeg back in to my diet, so all the ingredients used are just perfect for me.

    I’ve just put the pate into little ramekins in the fridge, and although I may not have licked the mixing bowl, I did lick the spoon, and it tastes absolutely delicious! I can’t wait to be able to try the final product.

    Thank you for such a tasty, easy and “clean” recipe. Yay! Offal is awful no more! (You may have been able to resist – I can’t 😉 )

    • says

      Yay! That is like music to my ears, Kirstie. So glad to hear you are getting reacquainted with the [no longer] awful offal. 😀

      Now you need to give some of my other liver recipes a try. I bet they will totally convert you! :)

  25. Andrea says


    Normally pâté recipes call for it to have a layer of clarified butter on top to seal it. Is this not the case with yours?

  26. says

    I know I’m a couple of years late here, but I was googling pate recipes and came across this post and just wanted to mention that onions are toxic to dogs, and anything that contains onions, no matter how little, should not be given to them. Whether they have an immediate reaction or not, does not mean it is not causing them harm.

  27. jen says

    Recipe looks delish, but I couldn’t focus past the part about feeding your dogs the bits. The liver on its own is fine, but onions are HIGHLY toxic to dogs, although cooked onions don’t seem to pose as much as a risk I frankly wouldn’t risk it or encourage others to do so.

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