Fine Liver Pate

Fine Liver Pate © kvalifood.com

Fine liver pate is the refined version of the classic Danish liver pate — made with heavy cream instead of milk, seasoned with allspice and marjoram. The result is a silky smooth and mild pate that is a step up from the everyday version.

Ingredients

  • 300 g minced pork liver
  • 60 g minced pork fat (lard)
  • 1 tbsp onion, grated
  • 1 egg white
  • 2 dl heavy cream
  • ½ dl skim milk
  • ¼ tsp allspice
  • ¼ tsp marjoram
  • 1 tsp salt
  • ¼ tsp pepper

Directions

Mix the forcemeat

Preheat the oven to 355°F (180°C). Mix liver, pork fat, onion, and egg white together. Add cream and milk a little at a time. Stir in the spices.

Bake the pate

Pour the mixture into a greased loaf pan. Bake in the middle of the oven at 355°F (180°C) for about 50 minutes.

Serving

Serve warm or cold with rye bread.

Notes

  • The heavy cream gives a softer and more refined texture than the usual milk.
  • Allspice is the spice that defines this version — it adds a warm, slightly sweet undertone.
  • Can be frozen for up to 3 months.
  • Blend the mixture in a blender for an extra fine and smooth consistency.