Danish Chicken Liver Pate

Danish Chicken Liver Pate


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A traditional Danish lunch item. Spread some on Rye Bread and top with cucumber or tomatoes. A great tasting dip.


Serves: 12 

  • 500g chicken livers, trimmed
  • 2 tablespoons plain flour
  • a little water to mix with the flour
  • 1 medium onion, cut in quarters
  • 30g butter, melted
  • 300ml cream
  • 2 eggs
  • 1/4 tsp nutmeg
  • salt and pepper (to taste)

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat oven to 200 degrees C. Mix the water and flour together to make a thin paste.
  2. Add all the ingredients to the food processor and then process until blended and smooth. This should only take 30-45 seconds. It really depends on the texture you like. Check the seasoning and add more if you need.
  3. Once you are happy with the mixture, place it into a greased loaf tin. I use 18X10cm tins. Cover the tins with foil.
  4. Place the tins into a baking tray Add enough water so it comes half way up the side of the tins. Cook for 25 minutes, then take off the foil and cook for another 25 minutes.
  5. Remove and let cool. Once cooled, cover and store in the fridge. They should keep for about 5 - 7 days.

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