High-Protein Country-Style Liver Pate (Kotoinen maksapatee) (22g Protein)

Published: 8/31/2026

Unlike the rice-based maksalaatikko, this Kotoinen maksapatee is a meat-heavy, spreadable terrine. A lean liver and pork blend is baked in a water bath to achieve a silky, professional-grade finish.

Ingredients (8 servings)

• 1 lb (450 g) pork liver
• 1/2 lb (225 g) lean ground pork
• 3 large eggs
• 1/2 cup (120 ml) ultra-filtered milk
• 1 small onion, minced
• 1 tsp (6 g) salt
• 1/2 tsp (1 g) black pepper
• 1/4 tsp (~1 g) ground cloves

Instructions

1. Grind the liver and mix thoroughly with the ground pork, eggs, and milk in a large bowl.
2. Stir in the minced onion and spices.
3. Pour the mixture into a parchment-lined loaf pan or terrine mold.
4. Water bath: Place the loaf pan inside a larger baking tray filled with 1 inch of hot water.
5. Bake at 325°F (165°C) for 1.5 hours.
6. Cool completely and chill in the refrigerator overnight before slicing into thick, protein-rich servings.

Pro Tips

• The Water Bath: Cooking in a bain-marie ensures the pate cooks evenly and remains moist without the need for the excessive fat or lard found in commercial versions.
• Flavor Maturation: Like all charcuterie, the flavor improves significantly after 24 hours of chilling as the spices and proteins fully integrate.

See Also

• Nordic Slow Cooker Beef & Pork Stew
• Traditional Nordic Meatballs with Cream Sauce

Categories: mains, appetizers, healthy