There are many, many different ways you can make Danish Leverpostej, as you can see in my other recipe here, and sometimes the process can be a bit lengthy. So I have been looking for a quick and easy recipe that would still give you a delicious Liver pate, and I don’t think it can get any simpler than this wonderful Leverpostej.
A quick word about liver. In my opinion, Pork liver will give you the best flavor and texture for your Liverpostej. Calf liver is your second best choice but it has a stronger liver taste. You can also use Chicken liver but the texture becomes too “mousse like” or creamy for my taste. So my first choice will always be Pork liver even though sometimes it can be a real challenge to find.
Liver Pate (makes three 1 pint ramekins plus one small foil pan)
250 gram butter (8.8 oz)
500 gram pork liver (17.6 oz)
2 medium onion
1 teaspoon anchovy paste
70 gram all-purpose flour (2.5 oz)
1/2 deciliter whipping creme (1.7 fl oz)
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoon salt
1 teaspoon pepper
bacon for decoration, optional
Melt butter. Cut onion and liver into chunks. Place liver, onion, melted butter and remaining ingredients into a food processor, except bacon, and process for 3-5 minutes until smooth. Pour liver mixture into baking dish and if desired decorate with bacon. When ready to bake Liver Pate, fill an oven-proof dish with hot water 1/2 way up the side of the baking dish. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hour depending on the baking dish size.
If freezing raw liver pate, cover baking dish tightly with aluminum foil and store in freezer safe bags. Thaw liver pate in refrigerator for 24 hours before baking.
Note: This recipe will give you enough liver pate to fill three 1 pint ramekins and one small foil pan or 1 large and 1 small foil pan.
Source: adapted from foodfanatic