Danish Pork Liver Pate Recipes

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DANISH PORK LIVER PATE



Danish Pork Liver Pate image

Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.

Provided by Bergy

Categories     Spreads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 10

1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great)
10 ounces pork fat
1 medium onion
3 anchovies
1/4 cup flour
1/4 cup light cream
2 eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon allspice

Steps:

  • Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
  • The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
  • Spoon the mixture into a buttered loaf pan.
  • Put it in a pan of water and bake in a 350F oven for an hour.
  • If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
  • Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.

DANISH CHICKEN LIVER PATE



Danish Chicken Liver Pate image

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

Provided by MarianneK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

Steps:

  • Preheat oven to 390 degrees F (200 degrees C).
  • Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
  • Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
  • Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
  • Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g

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