Danish Liver Pâté

Authentic Danish Liver Pâté Recipe - A Classic Danish Delight

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Danish Liver Pâté is a traditional Danish dish that is rich in flavor and perfect for spreading on toast or crackers. This pâté is made with liver, suet, onions, and a blend of spices that give it a unique and delicious taste.

History

Liver pâté has been a popular dish in Denmark for centuries. It is often served as a starter or appetizer at special occasions and celebrations. The combination of liver, suet, and spices creates a rich and savory flavor that is loved by many Danes.

Ingredients

1 lb (454 g) pork liver or calf liver (pork liver is great)
10 oz (283 g) suet
1 medium onion
3 anchovies
0.25 cup flour
0.25 cup light cream
2 eggs, lightly beaten
2 tsp salt
1 tsp pepper
0.25 tsp allspice

How to prepare

Put the liver, anchovies, and onion into a meat chopper or food processor. Process them at least 3 times until finely chopped.
The mixture should have a smooth texture.
Add the flour, cream, eggs, salt, pepper, and allspice to the mixture. Mix well.
Spoon the mixture into a loaf pan that has been buttered.
Place the loaf pan in a larger pan filled with water. Bake in a preheated oven at 350°F (177°C) for one hour.
If the pate is browning too quickly, loosely cover it with a piece of foil.
To serve, remove the pate from the loaf pan.
Serve with fried mushrooms, bacon bits, Danish white cucumber pickles, and Danish rye bread.

Variations

Add chopped herbs like parsley or thyme for extra flavor.
Substitute chicken liver for beef liver for a milder taste.
Add a splash of brandy or cognac for a touch of sophistication.

Cooking Tips & Tricks

Make sure to finely chop the liver, anchovies, and onion to ensure a smooth texture in the pâté.

- Adding flour and cream helps to bind the ingredients together and create a creamy consistency.

- Baking the pâté in a water bath helps to keep it moist and prevents it from drying out.

- Serve the pâté with traditional Danish accompaniments like fried mushrooms, bacon bits, cucumber pickles, and rye bread for an authentic experience.

Serving Suggestions

Serve Danish Liver Pâté on toast or crackers as an appetizer or snack. Pair it with fried mushrooms, bacon bits, Danish white cucumber pickles, and Danish rye bread for a traditional Danish meal.

Cooking Techniques

Use a meat chopper or food processor to finely chop the liver, anchovies, and onion.

- Bake the pâté in a water bath to keep it moist and prevent it from drying out.

Ingredient Substitutions

Substitute butter for suet if suet is not available.

- Use chicken liver instead of beef liver for a milder flavor.

Make Ahead Tips

Danish Liver Pâté can be made ahead of time and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Presentation Ideas

Serve Danish Liver Pâté on a platter with crackers, sliced cucumber, and cherry tomatoes for a beautiful and appetizing presentation.

Pairing Recommendations

Pair Danish Liver Pâté with a glass of Danish aquavit or a crisp white wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store leftover Danish Liver Pâté in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Danish Liver Pâté contains approximately 250 calories.

Carbohydrates

Each serving of Danish Liver Pâté contains approximately 5 grams of carbohydrates.

Fats

Each serving of Danish Liver Pâté contains approximately 15 grams of fats.

Proteins

Each serving of Danish Liver Pâté contains approximately 20 grams of proteins.

Vitamins and minerals

Danish Liver Pâté is a good source of iron, vitamin A, and vitamin B12.

Alergens

Danish Liver Pâté contains eggs and anchovies, which may be allergens for some individuals.

Summary

Danish Liver Pâté is a rich and flavorful dish that is high in proteins and fats. It is a good source of iron and vitamins, making it a nutritious option for a meal or snack.

Summary

Danish Liver Pâté is a classic Danish dish that is rich in flavor and perfect for spreading on toast or crackers. This pâté is made with liver, suet, onions, and a blend of spices that give it a unique and delicious taste. Serve it with traditional Danish accompaniments for an authentic and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Danish Liver Pâté. It was many years ago, when I was just a young girl, visiting my aunt in Denmark. She was a wonderful cook, always creating delicious dishes that seemed to transport you to another world with each bite. One day, she decided to teach me how to make one of her most prized recipes - Danish Liver Pâté.

As we stood in the cozy kitchen, surrounded by the comforting smells of butter and onions sautéing on the stove, my aunt began to explain the process of making the pâté. She told me how the dish had been passed down through generations of our family, each one adding their own twist to the recipe. I listened intently, eager to learn the secrets of this traditional Danish dish.

The first step, my aunt explained, was to carefully clean and trim the chicken livers. She showed me how to remove any excess fat or membranes, leaving only the tender, flavorful meat behind. As we worked, she shared stories of her own childhood, watching her mother and grandmother prepare this dish with love and care.

Next, we sautéed the livers in butter and onions until they were cooked through and tender. The rich aroma that filled the kitchen was intoxicating, promising a dish that would be both savory and satisfying. My aunt added a splash of cream and a pinch of spices, stirring everything together until it was well combined.

Once the pâté mixture had cooled slightly, we transferred it to a food processor and blended it until it was smooth and creamy. The texture was velvety and luxurious, a testament to the care and attention we had put into making it. My aunt smiled at me, her eyes twinkling with pride as she declared the pâté ready to be enjoyed.

We spread the pâté onto slices of freshly baked rye bread, the perfect canvas for this savory delicacy. I took a bite, savoring the rich, earthy flavors that danced on my tongue. The pâté was unlike anything I had ever tasted before, a symphony of tastes and textures that left me wanting more.

As I continued to visit my aunt over the years, we would always make Danish Liver Pâté together, each time adding our own unique touch to the recipe. Sometimes we would experiment with different spices or herbs, other times we would serve it with a side of pickled vegetables or fresh herbs from the garden. No matter how we prepared it, the pâté always brought us closer together, connecting us through our shared love of food and tradition.

Now, as I stand in my own kitchen, preparing Danish Liver Pâté for my own family, I feel a sense of gratitude for the recipe that has been passed down through the generations. Each time I make it, I am reminded of my aunt and the special bond we shared over a simple dish that has brought so much joy and comfort to our lives.

I hope that one day, my grandchildren will feel the same sense of wonder and connection as they learn to make Danish Liver Pâté with me. I will teach them the same care and attention to detail that my aunt taught me, ensuring that this beloved recipe continues to be a part of our family for years to come. And as we gather around the table to enjoy this dish together, I know that the love and tradition of Danish cuisine will live on in our hearts and our stomachs for generations to come.