This is a classic danish dish. Whether you are 6 or 60 if you are a Dane chances are you grew up with this as a staple. Usually served with pickled red beets and sometimes sauteed mushrooms and bacon on dark rye. It’s not really complicated but can get messy! Clean as you go and you will have no problem. If you have a Kitchen Aid I would recommend using it with the grinder attachment. You can use a blender or food processor but it won’t give you the creamy smoothness that I look for. If you like it more course then they will serve you fine.

Makes: 8 tins (see picture and video) Cooking time: 90 minutes. Difficulty: Medium

Ingredients:

• 1 kilo (2.2 Lbs) pork liver
• 500 gr. (1.1 Lbs) pork fat
• 4 eggs
• 250 ml. (8.5 oz.) Butter
• 250ml. (8.5 oz.) Flour
• 500ml (17 fluid oz.) 1% milk
• 6 gr. (.17 oz) ground clove
• 6 gr. (.17 oz.) allspice
• 6 gr. (.17 oz.) dried thyme
• 1 large onion diced
• 12 gr. salt and pepper each

Danish Liver Pate’ recipe

• Dice liver , fat and onion into small pieces
• Grind all three ingredients above together. Either with Kitchen Aid, blender or food processor. If you want a fine grade use Kitchen Aid and pass through three times at speed 3.
• Make white sauce (Bechamel). Add flour to pan and heat until hot but careful not to over cook. Should just be hot.
• Add butter and incorporate
• Once the roux is made then slowly add milk (room temp.) and whisk until smooth.
• Let sauce cool.
• Set oven to bake at 350’F.(175 C) Rack set midway.
• Incorporate eggs and spices into the liver mixture then add white sauce.
• Fill mixture into small pans.( I buy tin pans from the grocery store.)
• Place pans inside a deep pan that can hold the small pans and fill halfway with warm water. ( Again, I buy a large tin pan from the grocery store.)
• Place in oven for 1 hour.
• Remove and let cool on cooling racks for 30 minutes.
• Place in fridge uncovered for 1 hour.
• Cover with seran. Freezes well for several month but will not have the exact same consistency.