Danish Baked Pork Liver Pate with Allspice and Anchovy

What you need

• 400 g (14 oz) pork liver, membranes trimmed, cut into chunks
• 200 g (7 oz) pork fatback, rind removed, diced
• 1 medium onion, roughly chopped
• 3 anchovy fillets
• 40 g (1/3 cup) plain flour
• 250 ml (1 cup) whole milk
• 2 large eggs
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp ground allspice
• 1 tbsp butter, for greasing the pan
• 8 slices rye bread, for serving
• 100 g (3 1/2 oz) pickled beetroot, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Grease a 1 l (22 cm) loaf pan with the butter and line the bottom with parchment.

2. 2

   Put the liver, fatback, onion and anchovy in a food processor and blend to a smooth paste, 1-2 min, scraping down the sides once.

3. 3

   Add the flour, salt, pepper and allspice and blend until combined.

4. 4

   With the machine running, pour in the milk and eggs. Blend until the mixture is smooth and pourable, like a thick pancake batter.

5. 5

   Pour it into the pan and cover tightly with foil.

6. 6

   Set the pan in a deep roasting dish and pour boiling water into the dish to come halfway up the pan.

7. 7

   Bake until the pate is set and firm in the center and the middle reaches 71 °C (160 °F), 60-70 min. Remove the foil for the last 10 min so the top browns lightly.

8. 8

   Let it cool in the pan for 15 min to serve warm, or cool fully and chill overnight for neater slices.

9. 9

   Run a knife around the edge and turn the pate out. Serve in slices on buttered rye bread, with the beetroot on the side.

Imported from southwickfamilyfarm.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.