Danish Liver Pate

By norsegal8

Most Danish cooks use either pork or calves livers for their pate, but I prefer to use chicken livers. This recipe is best made a day ahead of time and refrigerated.

Ingredients

• 1 pound chicken, pork or calves livers, rinsed, connective tissues removed
• 1 1/4 pounds fresh boneless pork shoulder (including fat) cubed
• 1 medium-sized onion
• 2 teaspoons salt
• 3 eggs
• 1/2 cup heavy whipping cream
• 3/4 teaspoon freshly ground white pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Details

Servings 2

Preparation

Step 1

In a food processor fitted with the steel blade, process the liver until liquified. Press the liquid through a sieve th remove any remaining connective tissues. Add the remaining ingredients to the food processor and process until smooth. Add the strained liver and process until blended.

Preheat the oven to 300 degrees. Butter a 9- by 5-inch loaf pan. Turn the pate mixture into the pan and place the loaf pan into a larger pan. Pour enough water into the large pan to reach 2 inches up the side of the loaf pan. Bake in the oven for about 2 hours, or until set in the center.

Remove the loaf pan from the larger pan and place a weight on top of the pate. (I use a brick wrapped in foil.) Allow the pate to cool, weighted in the loaf pan. Unmold onto the serving dish when cool or chilled and ready to serve.