Mom's Favourite Leverpostej/ Pork Liver Pate |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing. Ingredients:
300 g liver |
150 g bacon |
30 g butter or 30 g margarine |
3 tablespoons flour |
300 milk |
1 egg |
1 teaspoon salt |
1/2 teaspoon pepper |
1 pinch clove (optional) |
1 small boneless herring fillets (optional) or 1 small anchovy (optional) |
Directions:
1. Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
2. Make a white sauce of butter/margarine, flour and milk.
3. Add chopped speck and the rest of the ingredients.
4. Bake in small forms.
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