A Norwegian Christmas buffet classic found on matprat.no
Pates should be generous in ingredients and taste. This pate is not hard to make and it is always a hit on the Christmas buffet.
500 g [1,1 lb] pork liver
50 g [1,75 oz] lard
1 dl [0,2 pt] flour
2 anchovy fillets
1 dl [0,2 pt] light cream,20 %
1 dl [0,2 pt] broth from meat, lard and liver (must be sieved)
2 tsp salt
1/2 tsp pepper
1/2 teaspoon of ground ginger
1 teaspoon dried thyme
This is what you do
 Cut liver and lard into cubes, put it into a saucepan of boiling water. Let it simmer for about 10 minutes.
 Put liver, lard and the other ingredients, except cream and broth in a food proccessor. Run at full speed for a few seconds. Lower to half speed while deluting with broth and cream. Increase speed and mix well.
 Butter a bread mould that holds about 1 1/2 l / 3 pt. Pour in the pate mixture. Place the mould in an oven mould filled with water and cook in the oven at 175° C / 345° F for about 1 hour. To make sure the pate is finished, use a steak thermometer. It should show a core temperature of 76° C / 170° F. Garnish with crisp bacon.
Tip: If you want to make the pate extra nice for the Christmas party, you can decorate with, for example. sliced olives and pickled gherkins on top of the pate before removing it from the mould. Pour light aspic on top of the decor and let it set before vaulting the pate out of the mould.