Liver pâté is a big part of the Danish Christmas celebration, especially for the christmas lunches. Most workplaces throw a Julefrokost, aka christmas lunch. It might not be during normal lunch hour, but more likely a big party at night including food and a lot of beer and snaps. I've been to large events, with stand-up comedians and live music. At a traditional julefrokost/christmas lunch one of the dishes will most likely be warm liver pâté with crispy bacon and sautéed mushrooms.
I gave my other liver pâté recipe a makeover. I wanted a smoother texture and I wanted to eliminate the pork fat. I really like how this turned out. This one will definitely be my go-to recipe. It's simpler to make and the favor is spot on.
Makes 5-6 small or 3 big loafs.
- 600 g calf liver
- 170 g onion
- 90 g button mushrooms
- 240 g bacon
- 250 g butter, melted
- 200 ml heavy whipping cream
- 75 g all-purpose flour (use rice flour for a gluten free version)
- 2 eggs
- 30 g anchovy paste
- ½ teaspoon beef better than bouillon paste
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon all-spice
- 1 teaspoon paprika
Using a meat grinder at the finest setting, pass the liver, bacon onions and mushrooms through the meat grinder twice.
Melt the butter over medium heat in a saucepan. When melted take off the heat. Add the cream to cool it down.
Mix all the ingredients together. Pour mixture into 5-6 small aluminum baking pans and top each with a small piece of bacon. (I wasn’t able to find the small pans, so I used a bigger size, and ended up with 3 pates.
Bake the liver pâtés in a water bath at 360℉ (180℃) for about an hour. I preheat the oven, and place a slightly larger baking pan in the oven. Place the liver pâté on the baking pan and add some boiling water to the pan.
Let the liver pâté cool somewhat before eating. But warm liver pâté taste really good served hot with bacon and sautéed mushrooms.
You can freeze the uncooked pâtés and bake them, when needed.