Danish chicken liver pate

    1 hour 15 min

    Danish chicken liver pate made with cream, eggs and a pinch of nutmeg, is delicious spread on rye bread and topped with cucumber.

    4 people made this

    Serves: 12 

    • 2 tablespoons plain flour
    • 1 teaspoon water, or as needed
    • 450g chicken livers, trimmed
    • 300ml whipping cream
    • 1 onion, quartered
    • 2 eggs
    • 2 tablespoons butter, melted
    • 1 teaspoon salt, or to taste
    • 1/4 teaspoon ground nutmeg, or more to taste
    • freshly ground black pepper to taste

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
    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.
    4. Transfer liver mixture to three 18cm x 10cm heatproof, disposable containers. Cover containers with foil and place in a roasting tin. Pour enough water into the roasting tin so it is halfway up the sides.
    5. Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. Cool to room temperature. Cover with lids and refrigerate.

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