The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used as a spread on brown bread, eaten for breakfast and as a part of the matpakke, the packed lunch most Norwegians still bring with them to school and work.
If you’re going to make your own liver pâté, it’s a good idea to make a lot. This recipe makes around 6. 5 pounds (3 kg) of pâté. The uncooked pâté can easily be frozen in tins and thawed out individually for cooking as and when required.
Pre-heat the oven to 440 Fahrenheit (225 Celsius).
Fry the onions in a small amount of butter in a frying pan until they are soft. Add the honey, ginger, anchovies and vinegar. Continue to sauté them while stirring until almost all the liquid has evaporated.
Mix together the remainder of the ingredients in a large bowl. Add the onion mixture and add salt and pepper to taste. (If you are not too keen on tasting the mixture raw, you can fry a sample in the frying pan.)
Beat the mixture bit by bit in a food mixer until it is smooth. Transfer into tins. Place in the hot oven and turn it off.