700 g liver
300 ml milk
2 cooked potatoes
1 tbs chopped, browned onion
100 g butter or 300 g fatty bacon
7 tbs flour
salt and pepper
dash of cardamom
1 fillet of spice-pickled herring (or about 10 anchovy fillets)
Soak the liver in cold water for about 30 minutes. Remove the membranes and blood vessels. Chop coarsely and put through a grinder 4 times, with the herring/anchovies, onion, and bacon (if using). Add the potatoes for the last round of grinding.
If you're using a food processor, dump everything above in at once and process into a smooth paste, using the chopping blades.
Mix together the flour and spices and mix into the liver paste along with the cooled melted butter (if using). Add the eggs and mix well. Finally stir in the milk, little by little.
Grease a pate mould and press the raw pate into it. Cov…