Danish Pork Liver Pate
Discover the rich and savory flavors of Danish Pork Liver Pate, a beloved Scandinavian classic that brings together rustic simplicity and gourmet elegance. This traditional recipe combines tender pork liver, creamy pork fat, and aromatic spices like black pepper and allspice for a perfectly balanced, velvety spread. Anchovy paste adds a subtle umami depth, while sautéed onions provide a touch of sweetness. Baked gently in a water bath for ultimate silkiness, this pate is best served cold or at room temperature atop robust rye bread, accompanied by tangy pickled beets or cucumbers. Perfect for a holiday appetizer or an everyday treat, this dish showcases the timeless art of Danish cuisine.
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Recipe Information
Ingredients
- 500 grams pork liver
- 150 grams pork fat or lard
- 100 grams unsalted butter
- 1 large onion, finely chopped
- 50 grams all-purpose flour
- 400 milliliters whole milk
- 2 large eggs
- 1 teaspoon anchovy paste
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 0.5 teaspoon ground allspice (optional)
Instructions
Preheat your oven to 175°C (350°F).
Clean the pork liver by trimming away any connective tissue. Chop the liver into small pieces.
In a medium skillet over medium heat, melt the butter and sauté the finely chopped onion until soft and translucent (about 5 minutes). Set the skillet aside to cool slightly.
Using a food processor or meat grinder, grind the pork liver and pork fat until smooth.
Add the sautéed onion, all-purpose flour, whole milk, eggs, anchovy paste, salt, black pepper, and ground allspice to the liver and fat mixture in the food processor. Blend until smooth and all ingredients are well combined.
Pour the mixture into a greased loaf pan or a ceramic pate terrine dish, leveling out the top.
Place the loaf pan into a larger baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the loaf pan, creating a water bath to ensure gentle and even cooking.
Carefully transfer the water bath into the preheated oven and bake for 45-50 minutes, or until the pate is set and a skewer inserted into the center comes out clean.
Remove the pate from the water bath and let it cool to room temperature before refrigerating for at least 4 hours or overnight for the flavors to meld.
Serve cold or at room temperature, spread over rye bread, and garnish with pickled beets, cucumbers, or fresh herbs. Enjoy your traditional Danish Pork Liver Pate!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 82 mg | 6% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
