Fine Liver Pate

November 19, 2024

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.