Danish Chicken Liver Pate

⏱ 75 mins 🍽 ['12', '12 servings'] 🌶 scandinavian 🏷 Snack

This traditional Scandinavian pate is a rich and creamy spread made from blended chicken livers, onion, heavy cream and eggs. Baked in a water bath, it results in a smooth, firm texture. Once cooled and chilled, it is delicious served on rye bread, perhaps with a slice of cucumber. It makes an elegant appetiser or snack.

Danish Chicken Liver Pate

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon water, or as needed
  • 1 pound chicken livers, trimmed
  • 1.25 cups heavy whipping cream
  • 1 onion, quartered
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • ground black pepper to taste

Method

  1. Set your oven to 390 degrees F (200 degrees C) to preheat.
  2. In a bowl, stir the flour with water to create a thin paste, adding more water if necessary.
  3. Place the flour paste, chicken livers, cream, onion, eggs, butter, salt, nutmeg and black pepper into a food processor. Blend the mixture until it is smooth, which should take 30 to 45 seconds.
  4. Divide the liver mixture between three 7x4-inch disposable pans. Cover each pan with aluminium foil and set them inside a larger baking pan. Fill the baking pan with water until it reaches halfway up the sides of the smaller pans.
  5. Bake in the preheated oven for 25 minutes. Take off the foil and bake for about 25 minutes more until fully cooked. The centre should register at least 165 degrees F (74 degrees C) on an instant-read thermometer. Allow to cool completely before covering with lids and placing in the refrigerator.

Nutrition (per serving)

Calories168 kcal
Fat14 g
Sugars1 g
Protein8 g
Sodium248 mg

Recipe details

CategorySnack
Cuisinescandinavian
AuthorMarianneK