📝 About This Recipe
This luxurious Gåsleverpastej is a cornerstone of the Swedish 'Mårtensafton' (St. Martin's Eve) and the traditional Christmas Smörgåsbord. Unlike its French counterpart, this Scandinavian-style pâté balances the richness of goose liver with aromatic spices like allspice and cloves, creating a velvety texture that melts on the tongue. It is a labor of love that rewards the cook with a sophisticated, earthy flavor profile that defines holiday elegance in the North.
🥗 Ingredients
The Liver Base
- 500 grams Goose liver (cleaned, veins removed, and soaked in milk for 2 hours)
- 200 grams Pork liver (to provide structure and depth)
- 300 grams Fresh pork fatback (unsalted, chilled and cubed)
Aromatics and Binder
- 1 large Yellow onion (finely grated)
- 4-5 pieces Anchovy fillets (Swedish Ansjovis) (sprat fillets in spiced brine)
- 50 grams Butter (melted)
- 200 ml Heavy cream (Vispgrädde) (at room temperature)
- 3 large Eggs (beaten)
- 3 tablespoons All-purpose flour
The Spice Blend
- 2 teaspoons Sea salt
- 1 teaspoon White pepper (freshly ground)
- 1/2 teaspoon Ground allspice (crucial for the Swedish flavor profile)
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground ginger
- 2 tablespoons Cognac or Madeira (optional but highly recommended)
👨🍳 Instructions
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1
Begin by cleaning the goose and pork livers, removing any green spots or tough connective tissue. Soak them in cold milk for at least 2 hours in the refrigerator to mellow the iron-rich flavor, then pat dry thoroughly.
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2
Preheat your oven to 175°C (350°F). Prepare a water bath (bain-marie) by placing a large roasting pan in the oven and filling it halfway with water.
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3
Using a meat grinder with the finest plate, grind the livers and the pork fatback together twice. This double-grinding ensures a silky, professional texture.
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4
Finely chop or mash the Swedish anchovy fillets until they form a paste. Add these to the ground meat mixture along with the grated onion.
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5
In a separate bowl, whisk together the eggs, heavy cream, and melted butter until well combined.
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6
Sift the flour and all the dry spices (salt, white pepper, allspice, cloves, ginger) into the meat mixture. Stir vigorously to distribute the seasoning.
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7
Gradually pour the cream and egg mixture into the meat, stirring constantly until the batter is smooth and slightly aerated. Stir in the Cognac if using.
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8
To test the seasoning, fry a small spoonful of the mixture in a pan. Taste it and adjust the salt or spices if necessary; remember that the flavors will mellow once chilled.
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9
Grease a 1.5-liter terrine mold or loaf pan with butter. Pour the mixture into the mold, tapping it against the counter to remove any air bubbles.
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10
Cover the mold tightly with aluminum foil. Place it into the water bath in the oven.
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11
Bake for approximately 60-75 minutes. The pâté is done when its internal temperature reaches 70°C (158°F) and it feels firm yet slightly springy to the touch.
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12
Remove the mold from the water bath and let it cool to room temperature. Once cooled, place a weight on top of the foil and refrigerate for at least 24 hours before serving to allow the flavors to mature.
💡 Chef's Tips
Always use chilled pork fat; if it gets too warm during grinding, the pâté may break and become greasy. Soaking the liver in milk is a non-negotiable step for a clean, sweet flavor profile. For an even smoother finish, you can pass the ground mixture through a fine-mesh sieve (tamis) before adding the liquid ingredients. Do not skip the Swedish anchovies; they provide a 'umami' depth and a specific spiced sweetness that cannot be replicated with salt alone. If you want to preserve the pâté for longer, pour a thin layer of clarified butter over the top once it has cooled.
🍽️ Serving Suggestions
Serve chilled on thin slices of toasted rye bread or traditional Swedish crispbread (knäckebröd). Top with a dollop of Cumberland sauce or a spoonful of tart lingonberry jam to cut through the richness. Accompany with quick-pickled cucumbers (pressgurka) and a few sprigs of fresh dill. Pair with a glass of chilled Sauternes or a spiced Swedish schnapps for the ultimate holiday experience. Add a few thin slices of pickled golden beets on the side for a vibrant, earthy contrast.