Country Pâté (Pâté de Campagne)

Ingredients for Country Pâté (Pâté de Campagne)

• 170g Cognac

• 3 matskedar osaltat smör

• 230g minced onion

• 1.1kg pork mince

• 350g bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)

• plus 14 bacon slices

• 3 garlic cloves, pressed

• 2 1/2 teskedar salt

• 2 1/2 teaspoons dried thyme

• 1 1/2 teaspoons allspice

• 1 tesked nymalen svartpeppar

• 2 large eggs, lightly beaten

• 80ml whipping cream

• 30g piece ham steak, cut crosswise into 1/4-inch-thick strips

• Coarse sea salt

• Cornichons*

• Dijonsenap

How to make Country Pâté (Pâté de Campagne)

Set rack at lowest position in oven and preheat to 177°C. Boil Cognac until reduced to 110g , about 1 1/2 minutes. Cool.

Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.

Combine pork mince and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 775ml ) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into centre registers 68°C, about 2 hours 15 minutes.

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Tiny French pickles; available at specialty foods stores.

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