A Danish classic - fresh-baked liver paté. It is perfect for a snack sandwich with pickled beetroot.
Place the onion, anchovies, garlic, thyme, rosemary, eggs, and spices in a food processor and mix.
Mix in the liver and fat spices.
Melt the butter in a pot, stir in the flour and heat until it begins to loosen from the sides of the pot.
Stirring constantly so it doesnât scald, add the milk a little at a time on low heat. Cool this off slightly and fold it into the liver.
Peel the parsley roots and apples and cut into large pieces. Place them in a pot with some lightly salted water and boil for about 15 minutes until tender. Pour off the water and mix the parsley root and apples until they form a smooth puré. Cool a little and add to the liver.