Danish Chicken Liver Pate
Description
Homemade Danish chicken liver pate, made with onion, heavy cream, and eggs, is delicious spread on rye bread and topped with cucumber.
Ingredients
•
2 tablespoons all-purpose flour
•
1 teaspoon water, or as needed
•
1 pound chicken livers, trimmed
•
1 1/4 cups heavy whipping cream
•
1 onion, quartered
•
2 eggs
•
2 tablespoons butter, melted
•
1 teaspoon salt
•
1/4 teaspoon ground nutmeg
•
ground black pepper to taste
Directions
1
Preheat oven to 390 degrees F (200 degrees C).
2
Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3
Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4
Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5
Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.