Recipes Appetizers and Snacks Dips and Spreads Recipes Pate Recipes Danish Chicken Liver Pate 5.0 (2) 2 Reviews 2 Photos 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. Submitted by MarianneK Updated on December 29, 2021 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 50 mins Total Time: 1 hr 15 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Cook's Notes: The seasoning again is up to how much or how little you like it. I find that with the amount mentioned, there is room to add more. I usually only cook one at a time unless I know I will be giving the others away. I put the other two in the freezer. After you have added the mixture to the pans, add the lids, and put them in the freezer. When you do want to bake these, cook them as per instructed in Step 5. I defrost them first before I bake. I Made It Print Nutrition Facts (per serving) 168 Calories 14g Fat 4g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 168 % Daily Value * Total Fat 14g 17% Saturated Fat 8g 39% Cholesterol 207mg 69% Sodium 248mg 11% Total Carbohydrate 4g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 8g 16% Vitamin C 8mg 9% Calcium 29mg 2% Iron 3mg 17% Potassium 124mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.