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Valentine Warner's liver pate is served with spiced pickled cucumbers for a delicious Scandinavian lunch.
For the liver pate:
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.
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.
Spoon the pate mixture into four buttered foil tin cases and smooth them over with a knife.
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:
Peel the skin from the cucumber and slice the cucumber lengthwise. Using a teaspoon, scrape out the seeds of the cucumber.
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.
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.
Wring out the cucumber thoroughly. Mix the cucumber and onions in a bowl and serve with the pate, crisp breads and boiled beetroot.
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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