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.
Ingredients
- all-purpose flour: 2 Tbsp
- water: 1 tsp (or as needed)
- chicken livers: 1 pound (trimmed)
- ¼ cups heavy whipping cream: 1 piece
- onion, quartered: 1 piece
- eggs: 2 piece
- butter: 2 Tbsp (melted)
- salt: 1 tsp
- ground nutmeg: 0.25 tsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 390 degrees F (200 degrees C).
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Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
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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.
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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.
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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.
