Classic Danish Liver Pâté

Ingredients

• 500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
• 200g (7 oz) pork fat 200g (7 oz) pork fat
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon allspice 1 teaspoon allspice
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons flour 2 tablespoons flour
• 200ml (3/4 cup) milk 200ml (3/4 cup) milk
• Rye bread or crackers, for serving Rye bread or crackers, for serving
• Pickles, for serving Pickles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 8g (total), 2g (sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pork liver under cold water and pat dry with paper towels. Cut it into small pieces.
2. 2.
   In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the pork liver and pork fat to the pan. Cook until the liver is browned on all sides.
4. 4.
   Sprinkle the allspice, nutmeg, salt, and black pepper over the liver mixture. Stir well to combine.
5. 5.
   Reduce the heat to low and cover the pan. Let it simmer for about 15 minutes, or until the liver is cooked through.
6. 6.
   In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux.
7. 7.
   Gradually whisk in the milk until the mixture thickens and becomes smooth.
8. 8.
   Pour the milk mixture into the pan with the liver. Stir well to combine all the ingredients.
9. 9.
   Remove the pan from the heat and let the mixture cool slightly.
10. 10.
    Transfer the liver mixture to a food processor or blender. Blend until smooth and creamy.
11. 11.
    Pour the liver pâté into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
12. 12.
    Serve the Danish Liver Pâté on slices of rye bread or crackers. Garnish with pickles for a tangy accompaniment.

Treat your ingredients with care...

• Pork liver — Make sure to rinse the liver thoroughly under cold water to remove any impurities before using it in the recipe.
• Rye bread — Opt for a dense and hearty rye bread to complement the creamy texture of the liver pâté.
• Pickles — Use your favorite type of pickles, such as dill pickles or pickled onions, to add a tangy and refreshing element to the dish.

Tips & Tricks

• For a smoother texture, pass the liver mixture through a fine-mesh sieve after blending.
• Adjust the spices according to your taste preferences. Add more allspice or nutmeg for a bolder flavor.
• If you prefer a milder onion flavor, sauté the onions until they are caramelized before adding them to the liver mixture.
• Experiment with different herbs and spices to customize the flavor of the pâté to your liking.
• Store the liver pâté in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Danish Liver Pâté at room temperature to allow the flavors to fully develop. Spread it generously on slices of rye bread or crackers for a delicious and satisfying snack or appetizer.

Presentation advice

Garnish the liver pâté with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color and freshness to the dish. Serve it on a wooden board or a decorative platter for an inviting presentation.