Danish Leverpostej

https://skandibaking.com/leverpostej-danish-liver-pate/

INGREDIENTS

• 600 g (1.3 lbs) chicken liver (traditionally, this would be made using pork liver, but we had difficulty finding pork liver! If you can find it, you can use it instead!)
• 250 g (~0.5 lb) rendered pork fat/pork lard
• 150 g onion (about half of a large onion or 1 small onion)
• 2 large eggs
• 4 tbsp butter
• 4 tbsp flour
• 237 ml (1 cup) milk
• 1.5 tsp salt
• Pepper to taste
• ¼ tsp allspice

DIRECTIONS

1. Preheat oven to 350F or 176C.

2. On the stove, begin making a roux (this will help with the structure of the pate!) by melting butter in a saucepan over medium to low heat. Add flour and whisk until the flour is all absorbed.

3. Add milk a little bit at a time, constantly whisking to avoid lumps. Once all the milk has been added, you should be left with a roux that is quite thick. Set this mixture aside to cool slightly.

4. Roughly dice the onion and add to a food processor.

5. Add in the pork lard and the chicken liver to the food processor.

6. Process the mixture until the desired consistency has been reached - we like ours very smooth!

7. ransfer the liver mixture to a large mixing bowl.

8. Add in eggs to the liver mixture.

9. Add in the roux mixture and whisk together very well to combine.

10. Season the mixture by adding salt, pepper to taste, and allspice.

11. Test a small amount of the liver mixture by frying it off in a pan on the stove to check for seasoning. Add more salt if needed!

12. Prepare two baking trays. We like to use disposable foil trays for this recipe as it's easier to store in the trays that come with lids! The size of each tray is 8in x 3.75in x 2.5in. If using regular baking pans, make sure to line them with parchment paper!

13. Split the mixture evenly between the two trays.

14. Place the trays in a larger baking tray and add water (doesn't have to be warm) to about halfway up the trays.

15. Bake in the oven for 55 minutes to an hour - you are looking for the internal temp to reach about 175F to make sure it's fully cooked through.

16. Let cool at room temperature and store in the fridge for about a week! We like to keep one in the fridge and freeze one for later. Enjoy!.