Roughly dice the liver, the chop and the onion and put them with the anchovy fillets twice through the meat grinder or grind them in the hand mixer.
Add all the other ingredients and mix well. Pour into a greased loaf pan and cook in a heated oven at 150 degrees for about an hour. The pâté must be firm to the touch. Cool, remove from the mold and cut into slices.
In Norway, liver pâté is already part of the breakfast table.
It can also be served with beet and sweet and sour cucumber as an evening snack.
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