Lean Liver Pâté

Lean liver pâté © kvalifood.com

Lean liver pâté is a lighter take on the classic Danish leverpostej — made with minced liver, a little pork, skim milk, and egg whites instead of the usual cream and lard. The result is a milder, leaner pâté that still tastes good on rye bread.

Ingredients

Yields 1 small loaf

  • 300 g minced liver
  • 150 g minced pork
  • 1½–2 dl skim milk
  • 2 tbsp all-purpose flour
  • 1 tbsp onion, grated
  • 2 egg whites
  • ¼ tsp basil
  • 1 tsp salt
  • ¼ tsp pepper

Directions

Mix the forcemeat

Preheat the oven to 355°F (180°C). Mix all ingredients together into a smooth forcemeat.

Bake the pâté

Pour the mixture into a small greased tin (aluminium foil pan or 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

  • Skim milk and egg whites keep the fat content down without sacrificing too much texture.
  • The pâté is best warm from the oven, but keeps well in the fridge for 3–4 days.
  • Can be frozen for up to 3 months.
  • Basil is not a typical spice in liver pâté, but it gives this lean version a pleasant herbal note.
  • For an even leaner version, replace the pork with turkey mince.