The scent of freshly baked liver paté is the stuff of Danish nostalgia, especially at Christmas. You can make the entire batch and the divide it into smaller portions and unbaked portions can be stored in the freezer, then put directly in the oven, ready for baking.
I like to make a huge portion, freeze them into small ramkins, then there will be enough for several months.
LIVER PATÉ WITH APPLES AND BACON
600 G PORK LIVER
500 G VEAL LIVER
300 G SMOKED BACON
2 LARGE ONIONS
500 G CHOPPED LARD
4 SOUR APPLES (PEELED AND CORED)
200 G FLOUR
8 TBSP. SALT
4 TSP. ALLSPICE
3 DL. WATER
5 DL MILK
Roughly chop pork and veal liver together with bacon, onions and apples in a blender.
Mix the lard in, along with flour, salt and allspice.
Add water and milk gradually until it has the consistency of a thick soup.
Season with salt and pepper if necessary. If you do not want to taste test raw liver, test bake a small portion first and then season to taste afterwards.
Pour the liver post into molds and bake in an oven at 200 degrees celsius for 45-60 minutes. Test if the paté is done by sticking a knife into the middle of the paté, it should feel hot when pressing the flat side lightly against your lips.