Stekt lever anglaise eller suédoiseFoto: Martin Hanner,

Fried liver anglaise or suédoise

2-3 persons


Liver 700,0 gram

Bacon 280,0 gram

Flour 0,5 dl

Butter 100,0 gram



Potatoes 0,8 kilo

Creme 4,0 dl

Lingonberry jam (fresh berries – not boiled)

or capers (pickled)

How to: (25 min )

  1. Peel and boil potatoes.
  2. cut the liver into fine slices, about a centimetre. turn in flour and salt.
  3. Fry bacon and let the fat run off on a piece of paper.
  4. Heat up butter in a frying pan. When no bubbles left, put in the slices – not too close to each other. Fry 2-3 minutes on one side and 1 minute on the other.
  5. Warm the capers in the butter if ”anglaise”, or if ”suedoise” pour the cream in the pan and heat it up.
  6. Serve with capers (anglaise) or with lingonberries (suédoise).

Frying tips: Important to fry the liver fast in hot butter and not too long ( we have all tasted ”rubber”, haven’t we…) , the slices should be pink inside.

Thanks to:

This of course means that I like liver – when I cook it myself! I remember those ”rubber soles” we had to eat at school lunches…impossible for anything but shoes. But I always liked the smell and the creme sauce. My husband also loves liver, so when we’re alone I sometimes surprise him with it. And, not only for the smell. Our children are not that interested though…they were also served rubber soles at school.

So, it’s never too late – follow the frying instructions and enjoy!

And why not join in?