a typical lunch menu dish from Denmark. Spread some on rye bread and top with whatever appeals to you, such as tomatoes or cucumbers. Adds a lot to a Danish smorgesbord. In the fridge, this should last for 5 to 7 days.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons all-purpose flour
- 1 teaspoon water, or as needed
- 1 pound chicken livers, trimmed
- 1 ¼ cups heavy whipping cream
- 1 onion, quartered
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ground black pepper to taste
Instructions
- Preheat oven to 390 degrees F (200 degrees C).
- Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
- 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.
- Transfer liver mixture to three 7×4-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.
- 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.
- The seasoning again is up to how much or how little you like it. I find that with the amount mentioned, there is room to add more.
- I usually only cook one at a time unless I know I will be giving the others away. I put the other two in the freezer. After you have added the mixture to the pans, add the lids, and put them in the freezer. When you do want to bake these, cook them as per instructed in Step 5. I defrost them first before I bake.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 207 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 248 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor, tho’ I used 2/3 onion. maybe use more egg for tighter smoother pate?
8.7.21 This is the easiest pate I’ve ever made with everything going into the food processor and then poured into small loaf pans to cook (it makes a lot). Baked one pan and put the other two in the freezer uncooked in accordance with the recipe submitter’s note. I cooked for 50 minutes, it didn’t quite feel done in the center, so added another 10 minutes for a total of 1 hour. The consistency was just about perfect, firm enough to slice but easy enough to spread. Next time, I’ll increase the salt and nutmeg a little, but I’ll also add a bit of dry sherry. Made yesterday, and served for lunch today with a garnish of chopped red onion and hard boiled eggs. This one’s a keeper if you’re a lover of chicken liver pate. Thanks for submitting your recipe.