Danish Chicken Liver Pate

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

Step: 1

Preheat oven to 390 degrees F (200 degrees C).

Step: 2

Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 168 calories; protein 7.9g; carbohydrates 3.8g; fat 13.6g; cholesterol 206.6mg; sodium 247.8mg.

Tasty and not difficult to make , these snack work for any crowd or occasion . When throwing a Friendly gathering , large or small , you can’t forget the appetizers . We’ve gathered of our best appetizer recipes that are sure to impress your guests. From dips to spreads and all over in between, you’re sure to find the perfect snacks for any occasion .

For your holiday party, make sure to make the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your go-to .