Danish liver pate

Ingredients for 4 servings:

• 500 g pork liver(s)
• 250 g bacon, fat, smoked
• 2 onions
• 2 eggs
• 2 bay leaves
• 1 tsp thyme, dried
• 2 peppers (cayenne peppers)
• 2 tbsp, leveled flour
• n. B. Salt
• n. B. Pfeffer
• 250 ml whipped cream
• 250 g bacon, fat, raw, in 2 mm slices
• some juniper berries
• 1 tsp marjoram, dried
• 1 tsp basil, dried
• 1 tsp oregano, dried
• 1 pinch of ginger powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

Mince the liver with smoked bacon and onions. Blend the mixture with eggs, salt, pepper, dried herbs, ginger, and flour to form a smooth, flavorful batter. Whip the cream until stiff peaks form and carefully fold it into the mixture. Line a small loaf pan with bacon slices. Pour the liver mixture into the pan and level off. Cover the pan with aluminum foil and place it in a roasting pan filled with water. Cook at low heat (150°C or Gas Mark 2) for 1 hour and 30 minutes. Allow the pâté to cool in the pan, then turn it out and decorate the surface with bay leaves, cayenne pepper, and juniper berries.