Warm liver pâté with bacon and mushrooms flambéed in LINIE

Warm liver pâté with bacon and mushrooms flambéed in LINIE
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4 servings

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2 h 0 min

Let's make warm liver pâté with bacon and LINIE-flambéed mushrooms — a true classic on the Danish lunch table with a touch of LINIE. The special thing about this dish is the mushrooms, which are flambéed in LINIE. The homemade liver pâté is packed with flavor and is even better when served with a slice of crispy bacon on top. Serve it warm on a slice of hearty, dark rye bread and experience how the familiar flavors come to life when you enjoy a glass of LINIE.

Fun fact Did you know that LINIE Aquavit's unique aging process has been passed down through generations, preserving the heritage and authenticity of this beloved Norwegian spirit?

Ingredients

Liver pâté

  • 500 g pork or veal liver

  • 250 g lard or bacon

  • 1 onion — diced

  • 80 g all-purpose flour

  • 300 ml heavy cream

  • 2 eggs

  • 1 tsp ground allspice

  • 1 tsp ground cloves

  • ½ tsp ground fennel

  • 3 tbsp LINIE Aquavit Original

  • Salt and pepper

  • 75 g butter – for baking

Bacon and mushrooms

  • 2 tbsp butter — for frying

  • 200 g bacon — diced

  • 100 g oyster mushrooms

  • 100 g portobello mushrooms

  • 100 g chanterelle mushrooms

  • 1 onion — thinly sliced

  • 1 tbsp fresh thyme — finely chopped

  • 1 tbsp fresh rosemary — finely chopped

  • ½ bunch flat-leaf parsley — roughly chopped

  • 2 tbsp apple cider vinegar

  • 3 tbsp LINIE Aquavit Original

  • Salt and pepper

Bread

  • 4 slices of dark rye bread

  • Butter or spread for the bread

Garnish

Preparation steps

    Liver pâté

    1. Run the liver, lard (or bacon), and onion through a meat grinder.

    2. Mix in the remaining ingredients with the liver mixture.

    3. Place the liver mixture into greased molds and bake at 175°C (347°F) for approximately 50 minutes (adjust time based on mold size) until the pâté is firm.

    4. The liver pâté can be served immediately or cooled and frozen for future use.

    Bacon and Mushrooms

    1. Fry the bacon pieces until they are golden on medium heat, then remove them from the pan without draining the fat.

    2. Fry the mushrooms and onions in the bacon fat over high heat until they turn golden.

    3. Once the mushrooms and onions are ready, add LINIE Aquavit Original to flambe them.

    4. It's crucial that the pan is hot, and the alcohol completely burns off. 

    5. Mix in the bacon and the remaining ingredients just before serving.

    Plating

    1. Serve the liver pâté warm on rye bread with the flavorful mixture of bacon and mushrooms on top. Accompany it with LINIE-pickled cucumbers and beets, each in its own separate bowl.

Serve with a glass of LINIE In addition to being a classic, high-quality aquavit, LINIE is also great for food pairing. What sets LINIE apart is its distinctive aging process. During maturation, it develops a natural sweetness and spiciness that makes it perfect for accompanying a variety of dishes. LINIE acts as a flavor enhancer, creating a harmonious balance between both food and aquavit.

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