Best 3 Danish Chicken Liver Pate Recipes

Danish chicken liver pate is a delectable delicacy that combines the rich flavors of chicken livers, spices, and herbs. This smooth and creamy spread is a staple in Danish cuisine and can be served as an appetizer, a spread for sandwiches or crackers, or as a filling for savory pastries. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article will guide you through the process of creating the perfect Danish chicken liver pate, ensuring a flavorful and satisfying experience that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN LIVER PATE

Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Steps:

Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

DANISH CHICKEN LIVER PATE

Danish Chicken Liver Pate image

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.

Provided by MarianneK

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

Steps:

Preheat oven to 390 degrees F (200 degrees C).
Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
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.
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.
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.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g

DANISH PORK LIVER PATE

Danish Pork Liver Pate image

Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.

Provided by Bergy

Categories Spreads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great)
10 ounces pork fat
1 medium onion
3 anchovies
1/4 cup flour
1/4 cup light cream
2 eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon allspice

Steps:

Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
Spoon the mixture into a buttered loaf pan.
Put it in a pan of water and bake in a 350F oven for an hour.
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.

Tips:

Fresh is best: Use fresh chicken livers for the best flavor and texture.
Soak the livers in milk: This helps to remove the strong flavor of the liver and makes it more tender.
Cook the livers properly: Do not overcook the livers, as this will make them tough and dry. Cook them until they are just cooked through, about 5-7 minutes.
Use a good quality butter: The butter is an important ingredient in this recipe, so use a good quality butter that you enjoy the taste of.
Season to taste: Be sure to season the pâté to taste with salt, pepper, and other spices.
Chill the pâté before serving: This helps the pâté to set and makes it easier to slice.

Conclusion:

Danish chicken liver pâté is a delicious and easy-to-make appetizer or snack. It is perfect for parties or gatherings, and it can also be served as a main course with a salad or bread. With its creamy texture and rich flavor, this pâté is sure to be a hit with everyone who tries it.