Soak Liver: Place in a bowl. Cover with the juice of one lemon (optional) and filtered water until the liver is completely covered. Cover bowl with lid or plastic wrap and return to the fridge. Soak at least 2 hours or overnight. Drain.
Make Pate: Over medium heat in a large saucepan, heat butter until melted, then add garlic and thyme, cook for a minute or two. Remove from heat and pour this into food processor.
Using the remaining two tablespoons of butter, melt over medium heat. Add liver and cook until the outside is done, but the inside is still pink.
To food processor add: Anchovies, nutmeg, allspice, & red pepper flakes. Process until well pureed and all of the ingredients are well combined.
Scoop pate into ramekins and then top with additional melted butter if desired. Cover with plastic wrap and chill for 4 hours to firm up.
*Some people make pate in jars and just screw on the lid to cover.
Liver pate is a great way eat liver. Of course, you can also fry liver in butter and enjoy plain, but pate is a more-mild transition food. Spread it on steak, eat with cheese ‘crackers’ or dip pork rinds into it.
Zero-Carb notes: Omit onion and spices if desired.
Dairy notes: Ghee (recipe here) or tallow can be used in place of the butter. If using ghee or tallow, add a pinch or two of sea salt.