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.


Recipe Summary

25 mins
50 mins
1 hr 15 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 390 degrees F (200 degrees C).

  • Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.

  • 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.

  • 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.

  • 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.

Cook's Notes:

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.

Nutrition Facts

168 calories; protein 7.9g; carbohydrates 3.8g; fat 13.6g; cholesterol 206.6mg; sodium 247.8mg. Full Nutrition