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Leverpostej
Denmark
Denmark's most consumed lunch food. The homemade version is infinitely better than the commercial product.
Danish liver pâté — smooth, rich and gently spiced pork liver pâté spread on rye bread with gherkins and bacon. The most eaten smørrebrød topping in Denmark.
Prep
15 mins
Cook
45 mins
Difficulty
Easy
Calories
425 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
400gpork liver
200gpork back fat
1onion
2eggs
200mldouble cream
2 tbspplain flour
1 tspallspice
anchovy filletsoptional for depth
Method
1
Blend liver, fat and onion until smooth. Add eggs, cream, flour and allspice. Season.
2
Pour into a lined terrine. Bake at 175°C in a water bath for 45 minutes.
3
Cool. Refrigerate until firm. Spread on rye bread with gherkin and crispy bacon.
Chef's Tip
Cooking in a water bath prevents the pâté from cracking and ensures even, gentle cooking.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.