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.
MarianneK
4 people made this
Ingredients
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
Method
Prep:25min ›
Cook:50min ›
Ready in:1hr15min
- Preheat oven to 200 C / Gas 6.
- 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 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.
- 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.
