Liver pate - Lifrarkæfa
700 g liver
300 ml milk
2 cooked potatoes
1 tbs chopped, browned onion
100 g butter or 300 g fatty bacon
7 tbs flour
salt and pepper
dash of cardamom
1 fillet of spice-pickled herring (or about 10 anchovy fillets)
Soak the liver in cold water for about 30 minutes. Remove the membranes and blood vessels. Chop coarsely and put through a grinder 4 times, with the herring/anchovies, onion, and bacon (if using). Add the potatoes for the last round of grinding.
If you're using a food processor, dump everything above in at once and process into a smooth paste, using the chopping blades.
Mix together the flour and spices and mix into the liver paste along with the cooled melted butter (if using). Add the eggs and mix well. Finally stir in the milk, little by little.
Grease a pate mould and press the raw pate into it. Cover with a cheesecloth and cook in a water-bath(*) for about 1 hour.
May be served hot or cold. A classic delicious Danish smørrebrødrecipe calls for dark rye bread with warm liver pate, bacon and mushrooms.
I like liver pate best smeared on Danish rye bread and topped with pickled red beets. The first time I brought such a sandwich with me to school for my mid-morning snack, the other kids thought the sandwich filling was raw meat!
(*) Water-bath: Heat an oven to medium temperature (about 180°C). Bring to the boil enough water to cover the bottom of an oven-proof pan (e.g. a jelly roll pan). Put the pate mould into the pan, pour the boiling water into the pan and put immediately in the oven to cook.