For an even smoother pate, consider passing the mixture through a fine-mesh sieve after processing. Adjust the amount of nutmeg and black pepper to suit your personal preference. Ensure the chicken livers are fresh and properly trimmed for the best flavor and texture. Serving Suggestion: Serve chilled on rye bread, topped with thinly sliced cucumbers, tomatoes, or cornichons.
Danish Chicken Liver Pate
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS6
Indulge in the rich and velvety delight of Danish Chicken Liver Pate, a culinary masterpiece perfect for spreading on crisp rye bread or adding a touch of elegance to your smørrebrød. Its creamy texture and nuanced flavors make it an irresistible treat. Enjoy within 5-7 days.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol207 mg
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Fiber0 g
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Protein8 g
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Saturated Fat8 g
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Sodium248 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 390°F (200°C). (5 minutes)
02
StepIn a small bowl, create a thin paste by mixing the flour and water. Add more water, a drop at a time, until a smooth, flowing consistency is achieved. (2 minutes)
03
StepIn a food processor, combine the flour paste, chicken livers, heavy cream, quartered onion, eggs, melted butter, salt, nutmeg, and black pepper. Process until the mixture is completely smooth and well-blended, about 30-45 seconds. (5 minutes)
04
StepTransfer the liver mixture evenly into three 7x4-inch disposable loaf pans. Cover each pan tightly with aluminum foil and place them in a larger baking pan. Pour hot water into the baking pan until it reaches halfway up the sides of the loaf pans, creating a water bath. (5 minutes)
05
StepBake in the preheated oven for 25 minutes with the foil on. Then, carefully remove the foil and continue baking for another 25 minutes, or until the pate is cooked through. An instant-read thermometer inserted into the center should register at least 165°F (74°C). (50 minutes)
06
StepRemove the baking pan from the oven and allow the loaf pans to cool to room temperature in the water bath. Once cooled, cover the pans with lids or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pate to firm up. (4+ hours)
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Please Rate
Seth Abshire
Jun 30, 2025I had some trouble with the water bath, but the pate still turned out great. Maybe a little more guidance on that step would be helpful.
Enrique Grantjacobs
Jun 30, 2025I've made pate before, but this recipe is by far the best. The nutmeg adds a wonderful warmth. Thanks for sharing!
Weldon Heathcote
Jun 29, 2025This is my go-to pate recipe now. I love how versatile it is – perfect for snacks, appetizers, or a light lunch.
Maggie Kreiger
Jun 29, 2025This recipe is fantastic! The pate was so smooth and flavorful. I served it at a dinner party, and everyone loved it!
Lucy Rutherford
Jun 29, 2025Easy to follow instructions and a delicious result. I added a little brandy as suggested, and it was amazing.
Geoffrey Ricedeckow
Jun 28, 2025My family is Danish, and they said this tasted just like the pate from home! A real winner.