I wish I’d had this recipe a long time ago. It’s delicious! My biggest problem with making the liver pate is separating the fat from the skin of the fatback. If I cut too deep into the fat I get a very dense substance that can’t be ground and clogs my grinder. Is there a better way to do this and is there an alternative to fatback? Thanks again for the recipe!

Yes you can freeze the liver pate. However, next time I would recommend to freeze the unbaked liver pate. Then it will be freshly baked.

Hi Kim. I made some of you paté this morning. It came out beautifully. The problem was that I had to buy a kilogram of liver so I doubled your recipe. Now I have a surplus of the baked paté. Can I freeze some the already baked foil containers to be eaten at a later stage.

Pork liver is not as strong and bitter as beef liver, which is what most (non-Danes) are used to.

My Danish mother inlaw (God rest her sole) Away added anchovies to the chicken Pate and used cream not milk and flour. Good pork lard essential. Cook in a meat loaf tin over water

You are welcome. I am happy that you also like this original recipe :-)

Thanks for sharing this recipe!

No in that case I would go for the same temperature (glass vs. metal pan). Regards Kim (NordicFoodLiving.com)