Claus Meyer has published 14 cookbooks in Denmark and is among the leading food personalities in Scandinavia. His style is very informative and you will experience that your cooking skills will improve radically by following Meyer’s guiding. Enjoy!
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.