Danish Pork Liver Pate Recipe

Description

Indulge in the rich flavors of traditional Danish pork liver pate served on open-faced sandwiches adorned with mushrooms, crispy bacon, and tangy Danish cucumber pickles. This dish is perfect for a delightful lunch or a satisfying snack, bringing together the savory essence of beef liver, onions, and aromatic spices.

Recipe Overview

Cook Time: 1 hour
Prep Time: 25 minutes
Total Time: 1 hour and 25 minutes
Yield: 1 loaf

Ingredients

1 calf liver
10 onions
1 can of anchovies
3 tablespoons of flour
1/4 cup of heavy cream
2 eggs
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 pinches of allspice

Nutritional Information (per serving)

Calories: 3834.5
Fat Content: 346.9g
Saturated Fat Content: 169.2g
Cholesterol Content: 2129mg
Sodium Content: 5659.6mg
Carbohydrate Content: 50.1g
Fiber Content: 3.4g
Sugar Content: 5.2g
Protein Content: 119.8g

Instructions

Begin by preparing the ingredients. Ensure the calf liver, onions, and anchovies are fresh and ready for use.
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Using a meat chopper or a food processor, finely chop the calf liver, onions, and anchovies. Pass them through the chopper at least three times to achieve a smooth texture.
Transfer the finely chopped mixture into a large mixing bowl.
Add the flour, heavy cream, eggs, salt, pepper, and allspice to the bowl with the chopped mixture.
Thoroughly combine all the ingredients until they form a smooth and cohesive mixture. The mixture should be well-incorporated, ensuring even distribution of flavors.
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter to prevent sticking.
Spoon the prepared liver mixture into the buttered loaf pan, spreading it evenly to fill the pan.
Place the loaf pan in a larger baking dish or roasting pan. Carefully pour water into the larger pan, creating a water bath for the liver pate.
Transfer the pan to the preheated oven and bake for approximately 60 minutes, or until the pate is firm and cooked through.
Keep an eye on the pate while it bakes. If it starts browning too quickly, loosely cover it with aluminum foil to prevent burning.
Once baked, remove the liver pate from the oven and allow it to cool slightly.
To serve, carefully unmold the pate onto a serving platter or cutting board.
Accompany the Danish pork liver pate with fried mushrooms, crispy bacon bits, and Danish white cucumber pickles for a burst of complementary flavors.
Serve the pate alongside slices of hearty Danish rye bread, creating open-faced sandwiches that are as visually appealing as they are delicious.
Enjoy the rich and savory flavors of this Danish delicacy with family and friends, savoring each bite as a celebration of culinary tradition and comfort.

Tips for Success

For a smoother texture, ensure the liver mixture is finely chopped or processed.
Adjust the seasoning according to your taste preferences, adding more salt, pepper, or spices as desired.
Experiment with different accompaniments such as pickled onions or mustard for a personalized touch.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently before serving.

Dietary Considerations

Gluten-Free: Substitute gluten-free flour for wheat flour to make this recipe gluten-free.
Low-Carb: Enjoy the pate on its own or with low-carb crackers for a satisfying low-carb option.
Keto-Friendly: With its high-fat and moderate protein content, this pate can be included in a ketogenic diet in moderation.

Conclusion

Indulge in the rich and comforting flavors of Danish pork liver pate, a traditional delicacy that brings together the wholesome goodness of beef liver, aromatic spices, and savory accompaniments. Whether served on open-faced sandwiches or enjoyed as a standalone appetizer, this recipe is sure to delight your taste buds and transport you to the heart of Danish culinary tradition. Gather your loved ones and savor the warmth and nostalgia of this beloved dish, creating lasting memories with every delicious bite.