Leverpostej (Danish Liver Pâté)
Leverpostej is a beloved Danish pâté made primarily from pork liver, pork fat, and onions. It's a staple in Danish households, often served warm or cold on rye bread with various toppings. This recipe aims for a smooth, rich, and savory flavor profile.
🧂 Ingredients
- 500 g Pork liver(cleaned and roughly chopped)
- 250 g Pork fat(such as pork fatback or leaf fat, roughly chopped)
- 2 medium Onions(finely chopped)
- 2 dl Milk(about 4/5 cup)
- 2 large Eggs
- 2 tbsp All-purpose flour
- 1/2 tbsp Salt(adjust to taste, less if using stock cube)
- 1 pinch Ground pepper
- 1 Stock cube (optional)
- 1 tbsp Fish sauce or anchovy fillets (optional)(finely chopped)
👨‍🍳 Instructions
- 1
Preheat oven to 180°C (355°F). Prepare a water bath by placing an oven-proof pan that can hold your pâté mold(s) in the oven, and fill it with water to about half the height of the mold.
- 2
In a food processor or meat grinder, finely chop the onions. Then, add the pork liver and pork fat and process until a uniform mixture is achieved. If using a meat grinder, it's recommended to grind the mixture twice for a smoother texture.
- 3
Transfer the liver mixture to a large bowl. Add the milk, eggs, flour, salt, pepper, optional stock cube, and optional fish sauce or anchovies. Mix thoroughly until all ingredients are well combined.
- 4
Pour the mixture into an oven-proof pâté mold or several smaller foil trays. Ensure the water bath is ready in the oven.
- 5
Place the mold(s) into the water bath in the preheated oven. Bake for 1 hour, or until the pâté is firm and cooked through. A meat thermometer inserted into the center should register around 75°C (176°F).
- 6
Remove the pâté from the oven and let it cool. It can be served warm or chilled. For best results, let it cool completely before slicing.
đź’ˇ Pro Tips
- ✓For a smoother pâté, grind the liver, fat, and onion mixture through a meat grinder twice.
- âś“If you don't have pork fat, you can sometimes substitute with a good quality bacon, but be mindful of the added saltiness.
- ✓Serve with traditional Danish rye bread, pickled beets, sautéed mushrooms, or crispy bacon.
🔄 Variations
- For a gluten-free version, use cornstarch or potato starch instead of all-purpose flour.
- Some recipes include a pinch of allspice or cloves for added warmth.