Danish Liver pâté - Leverpostej
Ingredients
provides 2 pâtés of approx. 500 g (1 lbs)
- 350 g (12 oz) pork liver
- 150 g (6 oz) pork fat
- 1 medium onion, finely chopped
- 2 dl (4/5 of a cup) milk
- 2 eggs
- 2 tbsp flour (or corn or potato starch for gluten free version)
- 1 stock cube (optional)
- 1/2 tbsp salt (only 1 teaspoon if you use soup cubes.)
- 1 pinch ground pepper
- 1 tbsp asian fish sauce, or a few finely chopped anchovies. (optional)
Directions
Peel, and chop the onions finely in the food processor.
Chop the liver and fat in a food processor or mincer.
Mix all the ingredients in a bowl.
Pour into an oven proof pan that will be placed in a water bath. Where the water reaches the same height as the meat.
Bake for 1 hour at 180°C (355°F).
Notes
Gerda pâté principle (Gerda is my mother in law):
"Make your favourite recipe for sausage filling or meatballs and then replace the meat with a mixture of 2 parts liver and 1 part fat.
A good principle and it has yet to fail me.
So if you already have a favorite recipe for meatballs/sausage meat, just replace the pork with liver and fat, then you have a liver pate.
If you look at my danish meatball (frikadeller) recipe you will also see that it reminds a lot about the liver pate recipe.
Buy ready-chopped liver and fat: There is no need to chop your own if you can buy ready chopped liver and fat at reasonable prices. Here in denmark we get it in ½ kg (1 lbs) frozen portions.
