Liver pate makes up a major part of the Scandinavian diet. The pate comes in many forms from a simple basic one to a pate enriched with ingredients such as herrings and truffles. Unlike the French pate Scandinavian pates don't usually contain alcohol or garlic and they have a smoother texture. Pigs liver or calves liver is usually used, I like to use calves liver as the flavour and texture is far superior than the pigs liver version.
Wine Recommendation: With a strong pate such as this we would recommend a Muscat wine, which should offset the slightly bitter taste of the liver. See The Mixed Case for details.
Portions: 8-10 Portions
Preparation: 30 minutes
Cooking: 2 hours
- 300g calf's liver or pig's liver
- 300g lean pork meat eg. pork fillet
- 300g pork fat
- 1 onion, finely chopped
- 2 tbsp butter
- 2 tbsp plain flour
- 300ml milk
- 1 egg
- pinch ground cloves
- pinch ground all spice
- maldon salt and freshly ground black pepper
- Dice the liver, lean pork meat and fat into small pieces. Set aside a 75 g of the pork fat. Place the 75g of pork fat in an oven dish in a low oven. Cook the fat until it has melted down. Lightly coat the sides and base of the pate container. A 1-1.5 litre loaf tin works well.
- Preheat an oven to 180°C. Mince the onion, liver, pork and remaining pork fat through a mincer 3-4 times until smooth.
- Melt the butter in a saucepan over a moderate heat. Add the flour to the butter and cook it for a couple of minutes. Slowly add the milk while stirring until you have a thick smooth sauce.
- Add the minced liver mixture and stir it until well combined. Remove the pan from the heat and allow it to cool slightly.
- Mix in the egg, ground cloves, all spice and a little salt and pepper.
- Pour the pate mixture into the lined pate container.
- Place the pate container into an oven tray and fill the tray 3/4 high with water.
- Place the pate on the centre shelf in the pre heated oven.
- Cook the pate for 1 1/2 hours. To test if it is cooked insert a thin knife or skewer into the centre of the pate, when it is ready it should come out clear (the centre of the pate should reach at least 75°C, if you have a meat thermometer use this to test if it is ready).
- Remove the pate from the oven when cooked and leave it to cool in the container. When cooled turn the pate out onto a plate and serve it as part of as a smorgasbord or use it for smorresbrod (open sandwiches) or as a starter or canapé. Mustard, cress, gherkins, grapes and chutney all make good accompaniments.