Danish Liver Pâté

Ingredients

• 500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 tablespoons brandy 2 tablespoons brandy
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the pork liver to the skillet and cook until it is no longer pink in the center.
3. 3.
   Transfer the cooked liver, onions, and garlic to a food processor. Add the ground allspice, dried thyme, salt, black pepper, nutmeg, cloves, and brandy. Process until smooth.
4. 4.
   Gradually add the heavy cream to the mixture while the food processor is running. Continue processing until the pâté reaches a creamy consistency.
5. 5.
   Transfer the pâté to a serving dish or individual ramekins. Smooth the top with a spatula.
6. 6.
   Cover the dish(es) with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
7. 7.
   Serve the Danish Liver Pâté chilled with Danish rye bread, pickles, and sliced onions.

Treat your ingredients with care...

• Pork liver — Make sure to trim any connective tissue or membranes from the liver before cooking.
• Allspice — If you don't have ground allspice, you can substitute it with a mixture of equal parts ground cinnamon, cloves, and nutmeg.

Tips & Tricks

• For a smoother texture, strain the pâté mixture through a fine-mesh sieve before refrigerating.
• Experiment with different herbs and spices to customize the flavor of the pâté to your liking.
• If you prefer a stronger flavor, you can add a splash of cognac or sherry instead of brandy.
• To make the pâté more spreadable, you can add a little more cream during the blending process.
• Store the pâté in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Danish Liver Pâté chilled, spread on Danish rye bread or crackers. Garnish with pickles or sliced onions for added freshness. It pairs well with a glass of dry white wine or a cold Danish beer.

Presentation advice

To enhance the presentation, you can sprinkle some fresh thyme leaves or finely chopped parsley on top of the pâté. Serve it on a wooden cutting board or a decorative serving platter.