Cod Liver Paté, recipe 1

500 g fresh and fatty cod liver
1 onion
1 small bunch of fresh thyme
black pepper to taste
5 g salt
1 dl bread crumbs or 2 slices stale white bread

1 egg

Clean the cod liver: Cod liver happens to be the favourite playground for the anisakis nematode, and there can be hundreds of them on a single large liver. Since you are going to puree the liver and cook it, they are not a problem per se, but they are the ultimate spoiler of a healthy appetite. By removing the thin membrane covering the liver you remove more than 80% of the worms. Using a pair of tweezers, remove the remaining worms.

Combine all ingredients except the egg, and whizz in a food processor to a smooth paste. Mix in the egg, and let the mixture rest for a while in the fridge so the bread softens and the onion gives off as much taste as possible. The purée is quite runny, and not paste-like. Strain the purée through a moderately fine-meshed sieve. You will be left with a ladlefull of goop, which makes nice compost. Pour the smooth liver mixture into an oven-proof dish, and bake on a water bath at 160 C for 30-40 min until done. Let cool, unmould carefully and serve.

This paté is partially bound by starch, and has a bit more substance and bite to it. It can therefore be unmoulded.

Cod Liver Paté, recipe 2

500 g fresh and fatty cod liver
1 onion
1 small bunch of fresh thyme
white pepper to taste
5 g salt

1 dl double cream
2 eggs

Clean the cod liver: See recipe 1.

Combine all ingredients except the egg and the cream, and whizz in a food processor to a smooth paste. Mix in the egg and the cream. Strain the purée through a moderately fine-meshed sieve. Pour the liver mixture into an oven-proof dish, and bake on a water bath at 160 C for 30-40 min until done. Let cool, and serve directly from the mould.

This paté, or terrine, is very soft and has a nice velvety consistency. It tastes fantastic on a small piece of toasted bread.