Leverpastej

90 minuter
6 servings
Leverpastej

Att göra din alldeles egna leverpastej till söndagsfrukostens surdegsbröd kanske låter krångligare än vad det egentligen är. Faktum är att med detta recept är det förvånansvärt enkelt och smaken är fantastisk.

Gör så här

  1. Skär levern i bitar. För en mindre skarp leversmak, låt den tärnade levern dra i kokhett vatten 30 min innan tillagning.
  2. Sätt ugnen på 175°.
  3. Skala och klyfta löken. Skala, kärna ur och skär äpplet i mindre bitar.
  4. Lägg lever, lök, äpple och ansjovis utan sitt spad i en matberedare, mixer eller köttkvarn. Kör så att allt blandas eller mal två gånger.
  5. Tillsätt nötfärs, ägg, grädde, mjöl, salt, peppar, mejram och konjak eller sherry. Blanda väl.
  6. Häll smeten i en smord form (1,2 liter). Grädda i nedre delen av ugnen cirka 55 minuter. Låt pastejen kallna.
  7. Stjälp upp den på ett fat eller servera direkt ur formen.

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