Liver pâté

It's really good with liver pâté that you've made yourself. It's actually not difficult at all, and doesn't take long. The baking time is 1 hour, but in the meantime you can do other things. Serve as a topping or offer the lovely pâté directly from a stylish shape on the Christmas table.

Ingredients

Quantity: 1 pie

500 g pig's liver, trimmed

1 yellow onion, finely chopped

butter for frying

25 g anchovy fillets (3–4 pcs)

200 g loin or loin of pork, boneless

3 eggs

1 dl wheat flour

2 tablespoons of butter

2 teaspoons dried marjoram

2 ½ tsp salt

½ teaspoon freshly ground black pepper

2 ½ dl whipping cream

You will also need:

food processor with knife

Do like this

Heat the oven to 175˚(350 F). Cut the liver into centimeter-sized pieces. (1/3 of a inch) Heat the butter in a frying pan and fry the onion until shiny and transparent on a low heat. Remove the onion and let it cool. Install the knife in the food processor.

Cut the anchovy fillets and the meat into small pieces. Place them in the bowl of the food processor along with the liver, onion, egg, flour, butter and spices. Run the machine and add the cream in a thin stream through the feed tube. Mix until the batter is smooth.

Fry a sample of the batter in butter in a frying pan, taste and adjust the seasoning with salt and spices.

Set a roasting pan in the lower part of the oven. Pour the pasty batter into a greased oven-safe form and place it in the roasting pan. Fill the long pan with water and bake the pate in a water bath to an internal temperature of 72˚(162 F) , about 1 hour.

Allow the pâté to cool and then refrigerate. Serve the pate as a topping for sandwiches or as a dish on the Christmas table.

Tip:

The batter can be poured into smaller foil molds and frozen.