Danish Chicken Liver Pate

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 168 Calories

Ingredients

• 2 eggs
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 ¼ cups heavy whipping cream
• ground black pepper to taste
• 1 onion, quartered
• 1 teaspoon water, or as needed
• 1 pound chicken livers, trimmed

Recipe Instructions

Step 1

Preheat oven to 390 degrees F (200 degrees C).

Step 2

Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.

Step 3

Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.

Step 4

Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.

Step 5

Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.