Danish Leverpostej (Liver Pâté)
Leverpostej is a classic Danish liver pâté, a staple spread on rye bread (rugbrød) for breakfast, lunch, or supper. It's known for its rich, savory flavor and smooth texture, often served with pickled beetroot, sautéed mushrooms, or crispy bacon.
🧂 Ingredients
- 600 g Pork liver(or chicken liver, trimmed)
- 250 g Rendered pork fat or lard
- 150 g Onion(about 1 small or half a large onion, roughly chopped)
- 2 units Large eggs
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 237 ml Milk(about 1 cup)
- 1.5 tsp Salt
- to taste Black pepper
- 0.25 tsp Allspice
👨‍🍳 Instructions
- 1
Preheat oven to 175°C (350°F). In a saucepan, melt butter over medium-low heat. Add flour and whisk to create a roux. Gradually whisk in milk until smooth and thick. Set aside to cool slightly.
💡 Tip: This roux helps bind the pâté. - 2
In a food processor, combine the chopped onion, pork fat, and liver. Process until the mixture is smooth.
đź’ˇ Tip: For a finer texture, process for longer. For a coarser texture, process less. - 3
Add the eggs, cooled roux mixture, salt, pepper, and allspice to the food processor. Process until well combined.
đź’ˇ Tip: Taste a small amount by frying it in a pan to check seasoning and adjust if necessary. - 4
Pour the liver mixture into two greased loaf pans or disposable foil trays (approx. 8x3.75 inches).
đź’ˇ Tip: Using disposable trays makes for easier cleanup and storage. - 5
Place the filled pans into a larger ovenproof pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the pâté pans (water bath).
đź’ˇ Tip: The water bath ensures even cooking and a moist texture. - 6
Bake for 55 minutes, or until the internal temperature reaches 75°C (167°F). If the top starts to brown too much, loosely cover with aluminum foil.
- 7
Remove from the oven and let cool on a wire rack. Serve warm or cold.
💡 Tip: Leverpostej is traditionally served on rugbrød (dark rye bread) with toppings like pickled beetroot, fried mushrooms, or bacon.
đź’ˇ Pro Tips
- âś“Traditionally made with pork liver, but chicken liver is a common substitute.
- ✓Ensure all ingredients are well combined for a smooth pâté.
- âś“A water bath is crucial for achieving the correct texture.
🔄 Variations
- Add a pinch of nutmeg or ground clove for extra spice.
- For a richer flavor, use a higher proportion of pork fat.