Liver pâté with mushrooms and bacon

Liver pâté with mushrooms and bacon

Scandinavian Christmas
Lars Ranek

This is my grandmother’s recipe, and I have never really made another version. Most Scandinavian families have their own favourite way to make liver pâté, varying in which spices are used, whether you add anchovies or onions, and so on. I actually make this all year round, because it’s part of the everyday Danish table, and most children eat it on rye bread with cucumber. However, it is always served lukewarm at Christmas lunch, with mushrooms and bacon.


Quantity Ingredient
5-6 small canned anchovy fillets
40g salted butter, plus more for the mould
40g plain flour
450ml semi-skimmed milk
1 large onion, grated
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
225g minced pork back fat, or flare
500g minced pig’s liver
2 small eggs, lightly beaten
2-3 rashers smoked bacon
3 bay leaves

To serve

Quantity Ingredient
150g rashers of smoked bacon
200g mushrooms, trimmed and thinly sliced


  1. Mash the anchovies until they become a lumpy paste. Slowly melt the butter in a heavy-based saucepan, add the flour and mix to form a roux. Little by little, add the milk, constantly stirring. Bring to a boil and add the anchovies, onion, salt, pepper, nutmeg and allspice. Add the fat to the boiling sauce, stirring constantly until it melts. Add the liver and stir until it is evenly distributed. Remove the pan from the heat and cool slightly, then add the eggs and stir well. Preheat the oven to 175°C.
  2. Pour the pâté mixture into a buttered terrine mould, arranging the bacon rashers and bay leaves on top. Put the mould into a deep roasting tin. Pour hot water from the kettle into the roasting tin to come halfway up the sides of the mould. Carefully slide into the oven and bake, uncovered, for 1¼ hours.
  3. Remove the pâté from the oven. To serve, fry the 150g of bacon in its own fat until crispy and golden, then remove from the pan. Fry the mushrooms in a little of the remaining bacon fat in the same pan.
  4. Serve the pâté, lukewarm, in the mould, with the mushrooms and bacon on top.
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