Danish Liver Pate     CD  HD  120mins plus cooling

Serves 6-8    Cold  Pork  Fish  Spices  Hors d'oeuvre  Starter  Appetizer  Denmark  Europe

Ingredients
350g/12oz Streaky Bacon Rashers
1 tbsp Butter
1 tbsp Flour
120ml/4fl.oz. Double cream
120ml/4fl.oz. Milk
225g/8oz Pigs Liver, finely minced
175g/6oz Pork Fat or Lard, chopped
1 Medium Onion, chopped
2 tinned Anchovy Fillets, drained
1 Eggs
¼ teasp Allspice
¼ teasp Ground Cloves
Salt and Black Pepper
To serve
Sliced Pickled Gherkins
Toast

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and line the bottom and sides of a 480ml/16fl.oz. loaf tin with the bacon rashers, overlapping them slightly and allowing the ends to hang over the sides of the pan.

2. Melt the butter in a medium sized saucepan, stir in the flour and cook for 2-3 minutes, stirring, until it forms a paste (roux).

3. Gradually stir in the cream and milk, bring to a boil and simmer for 5 minutes until thick and smooth. Remove from the heat and allow to cool.

4. Place the cooled sauce and the remaining pate ingredients in a large mixing bowl and mix well then transfer to a food processor and process until very smooth.

5. Transfer the liver mixture to the bacon lined tin and fold the ends of the bacon strips over to cover the top.

6. Cover tightly with aluminium foil and place in a large deep baking tin with enough water to come halfway up the sides of the loaf tin. Bake for 1½ hours.

7. Allow to cool then refrigerate for at least 2 hours before serving.

8. To serve - Unmould the pate onto a large serving platter and serve with thinly sliced pickled gherkins and toast.

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