Danish Chicken Liver Pate
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.
The seasoning again is up to how much or how little you like it. I find that with the amount mentioned, there is room to add more.
I usually only cook one at a time unless I know I will be giving the others away. I put the other two in the freezer. After you have added the mixture to the pans, add the lids, and put them in the freezer. When you do want to bake these, cook them as per instructed in Step 5. I defrost them first before I bake.