Master butcher Bent Jorgensen’s specialty is also easy to make at home.
Cut off the liver and bacon and mash with a mixer. Add the eggs and season with salt and pepper. Add the milk and mix again. Pour into aluminum bowls and leave to cool for about a day. Then bake in a convection oven at 150 °C for about 40 minutes.
Tip: Liver pâté tastes especially good on smorrebrod, of course.
Tip: Liver pâté should be prepared one day before serving so that the aroma of the spices can develop well.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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