The scent of freshly baked liver paté is the stuff of Danish nostalgia, especially at Christmas or Easter, any family lunch for that matter. 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 large portion, freeze them into small ramekins, and you’ll have enough for a while.
LIVER PATÉ WITH APPLES AND BACON
75 G STREAKY BACON
1 ONION
1 CLOVE OF GARLIC
1 EGG
1 GREEN APPLE (PEELED AND CORED)
3 SPRIGS OF FRESH THYME
¼ TSP. GROUND NUTMEG
¼ TSP. GROUND ALLSPICE
300 G CALF’S LIVER
150 G GROUND LARD
25 G BUTTER
25 G FLOUR
2 DL MILK
2 TBSP. SALT
FRESHLY GROUND BLACK PEPPER
In a blender, combine the onion, garlic, apple, thyme, egg and spices and blitz the mixture well. Put the spice mixture in a bowl and set it aside.
Put liver and lard in the blender and blitz till the liver has the consistency you want, coarsely chopped or soft. Put it in the bowl with the spice mixture and mix well.
Melt butter in a pot, whisk in flour and bake until it begins to release from the sides of the pot. Whisk milk in a little at a time and bake at low heat, while stirring constantly, so it does not burn. Let it cool slightly and mix it into the liver mixture.
Season with salt and pepper. If you don’t want to taste the raw liver and few do, you can cook a small meatball on a pan to be sure itøs to your taste.
Pour the liver mixture into the moulds and bake the patés in a water bath in the oven at 170° celsius for 40-45 minutes, until a knife inserted into the center feels smoking hot when you press the flat side lightly against your lips.
Serve with rye bread, bacon, pickled cucumbers or beetroots.