Danish Chicken Liver Pate Recipes

CHICKEN LIVER PâTé

Steps:

• Brown the butter: Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
• Add the capers, thyme, garlic, and anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
• Purée in a food processor: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.

LEVERPOSTEJ - DANISH LIVER PASTE

Steps:

• Put liver, fat and onions through a meat grinder about 5 times. Melt butter, add the flour, then milk, bring to a soft boil stirring frequently until thickened. Add cream sauce to liver mixture, add eggs and spices. Beat until well mixed. Pour into a greased loaf pan. Set into a pan of shallow water.
• Bake at 350 degrees for 1 1/4 hours.
• Cool and serve as a sandwich spread.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.