Danish liver pâte

Basic Danish Liver Pâte, a classic on the Danish lunch table

  • For the Bechamel Sauce:
  • 1 deciliter milk (3.4 oz)
  • 4 deciliter water (13.5 oz)
  • 1 extra-large vegetable bouillon cube (10 grams, 3/8 oz)
  • 50 grams margarine (1 3/4 oz)
  • 4-5 tablespoons flour
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • For the Liver mixture:
  • 500 grams Liver ( 1 lb)
  • 80 grams fat (2 7/8 oz)
  • 65 grams smoked bacon (2 1/2 oz)
  • 50 grams onion (2 oz)
  • 3 whole large eggs

1) To make Bechamel sauce: In a saucepan add water and milk. Break-up vegetable bouillon cube into liquid and bring up to warm temperature, turn heat off. In a pan, melt margarine. Add flour and whisk until smooth, continue to cook for 2-3 minutes. Add warm milk/water in 1 cup increments while whisking. Mixture should be like a thick gravy. Add salt, pepper, allspice and nutmeg to taste. If you get lumps in this gravy simply just run it through a sieve. Pour gravy into a covered Tupperware container and allow to cool in refrigerator.

Cut Liver, fat, bacon and onion into 1 inch pieces. Starting with the fat, bacon and onion, either run them through a meat grinder twice or process in a food processor until you have a slightly lumpy mixture. Liver should only go through meat grinder once or add Liver to food processor and blend until pretty smooth. Mix together Liver and fat mixture. Add the 3 whole eggs and cooled Bechamel sauce, stir to combine. Pour into small aluminum forms (I got 4 small forms full) and if freezing cover top tightly with aluminum foil and store in freezer safe bags. When ready to cook Liver Pate, fill an oven-proof dish with warm water 1/2 way up the side of aluminum form. Bake uncovered in oven at 200 degree C (390 degrees F) for 1 hour 30 minutes.

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