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Liver Pate with Pickled Cucumbers

Valentine Warner's liver pate is served with spiced pickled cucumbers for a delicious Scandinavian lunch. 


  • For the liver pate

  • 1 kg minced pork liver

  • 800 g minced pork fat

  • 1 white onion, peeled and grated

  • 1 tsp white pepper

  • 25 g plain flour

  • 20 g caster sugar

  • 4 tsp flaked sea salt

  • 400 ml milk

  • For the pickled turmeric cucumbers

  • 1 medium-sized cucumber

  • 1½ tsp sea salt

  • 2 tsp coriander seeds

  • 2 tsp olive oil

  • 1 white onion, finely sliced

  • 1 tsp ground turmeric

  • 1 tbsp wholegrain mustard

  • ½ tsp black pepper, freshly ground

  • 1 tbsp white wine vinegar

  • 1 tsp caster sugar


  • For the liver pate:

  • 1.

    Preheat the oven to 190C/170C/gas 5. Combine the minced pork liver with the pork fat in a large mixing bowl. Add the onion, pepper, flour, sugar and salt.

  • 2.

    Slowly pour in a little milk - you don’t want it to be too wet, add just enough to loosen up the mixture and create a creamy texture.

  • 3.

    Spoon the pate mixture into four buttered foil tin cases and smooth them over with a knife.

  • 4.

    Place the tin cases in a bain-marie with 2.5cm of boiled water and place in the oven for 40 minutes.

  • For the pickled cucumbers:

  • 1.

    Peel the skin from the cucumber and slice the cucumber lengthwise. Using a teaspoon, scrape out the seeds of the cucumber.

  • 2.

    Slice each half into slices about 4mm thick. Place the cucumber in a colander. Sprinkle the cucumber with the salt and set to one side.

  • 3.

    Toast the coriander seeds in a dry frying pan on a medium heat until they are fragrant. Add the olive oil and onions and lightly fry for 3 minutes until the onions are part crunchy, part soft. Add the turmeric, wholegrain mustard, black pepper, white wine vinegar and sugar and give it a good stir to thoroughly combine all the ingredients. Set aside to cool.

  • 4.

    Wring out the cucumber thoroughly. Mix the cucumber and onions in a bowl and serve with the pate, crisp breads and boiled beetroot.

  • Tips:

  • 1.

    If you want to test the seasoning of the mixture after set 2, take a little bit and fry it in a frying pan. Taste and adjust the seasoning if need be.

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