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Danish Chicken Liver Pate

5

0 min

Danish Chicken Liver Pate

Danish Chicken Liver Pate Photo 1

Category

Pate Recipes

Time

0 min

Serving

12 persons

Calories

168

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • all-purpose flour: 2 Tbsp
  • water: 1 tsp (or as needed)
  • chicken livers: 1 pound (trimmed)
  • ¼ cups heavy whipping cream: 1 piece
  • onion, quartered: 1 piece
  • eggs: 2 piece
  • butter: 2 Tbsp (melted)
  • salt: 1 tsp
  • ground nutmeg: 0.25 tsp
  • ground black pepper: (to taste)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 390 degrees F (200 degrees C).
    Danish Chicken Liver Pate Photo 2
  2. Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
    Danish Chicken Liver Pate Photo 3
  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.
    Danish Chicken Liver Pate Photo 4
  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.
    Danish Chicken Liver Pate Photo 5
  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.
    Danish Chicken Liver Pate Photo 6

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