Liver Pate


Here is the very traditional Danish recipe for Danish Liver Pate. Extremely delicious! - and not difficult to prepare at all. The difficult part about - I have found when travelling - has been to actually get the liver and lard to prepare it with. It seems to not be availabe in all cultures and countries, but usually it can be purchased by asking the local butcher.

  • 1 pound of pork liver
  • 1 pound of pork lard
  • 2 dl/a small cup of milk
  • 2 table spoons of flour
  • a small finely chopped onion
  • pepper and salt


Use a meat grinder to grind the liver and the lard. Mix with other ingredienes and stir it well. Pour the mix into a baking tin of appropriate size. Bake at 350 F/175 C for an hour.

Serve on rye bread with pickled cucumber or red beets, fried mushroom and bacon. It is also very delicious on warm, home baked frenchbread.


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