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Chicken Liver Paté with Apple and Bacon

A lighter alternative to liverpaté made on pork liver and chopped lard. Extremely delicious with pickled red beets on top, as well as fried bacon. And then it’s easy, as it should be when you make Christmas food for many..

CHICKEN LIVER PATÉ WITH APPLE AND BACON
1 LARGE MOLD

300 G CHICKEN LIVER
2 EGG
2 DL HEAVY CREAM
60 G BACON
1 SMALL ONION
1 SMALL APPLE
1 TSP. ROSEMARY
1 TSP. THYME
½ TSP. GROUND ALLSPICE
½ TSP. GROUND CLOVES
PEPPER
½-1 TBSP. SALT

Preheat the oven to 180 degrees celsius.

If you are using dried rosemary and thyme, it must be ground in a mortar so it’s not too hard, before being added to the mixture in the blender

Blend egg, cream, bacon, onion, apple, rosemary, thyme, almond and clove to a homogeneous mass.

Add the liver and blend it all well together.

To test how much salt you need to add, start with just ½ tbsp. Fry a tablespoon of batter in a pan and add salt to taste, if it needs more.

Pour the mixture into a greased form and bake it in the middle of the oven for about 1 hour and 15 min.

When 1 hour has passed, you can stick a knife down in the middle. If it feels smoking hot when you press the flat side lightly against your lips, it is done. Otherwise, give it 10-15 minutes more.

NB. You can also choose to bake the liverpaté in smaller molds. If so, you have to bake for a shorter time. 30 minutes, however, are minimum.

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