Danish Liver Pate

Print PrintShare with Friends


Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   2 eggs
  • add   1/4 cup flour
  • add   1/4 cup light cream
  • add   1 teaspoon pepper
  • add   1/4 teaspoon allspice
  • add   1 lb pork liver or calf liver (pork liver is great)
  • add   3 anchovies
  • add   1 medium onion
  • add   10 ounces suet
  • add   2 teaspoons salt


  1. Put the liver, anchovies, & onion through a meat chopper at least 3 times or use a food processor.
  2. The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
  3. Spoon the mixture into a buttered loaf pan.
  4. Put it in a pan of water and bake in a 350F oven for an hour.
  5. If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
  6. Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.