Leverpostej (Danish Liver Pate)
User Reviews
5
Leverpostej (Danish Liver Pate)
Description
Leverpostej blends pork liver, unsmoked fatty bacon lardons, and chopped onion into a smooth base using a food processor. This mixture is enriched with eggs, flour, milk, salt, pepper, and Worcestershire sauce, creating a finely textured pâté batter. Pouring this into a greased loaf pan, it’s baked in a bain-marie—warm water filling about halfway up the sides—to gently cook the pâté evenly without toughening.
The slow baking at moderate heat develops a firm yet tender pâté that holds its shape when sliced. Traditionally, it’s served on rye bread, often topped with fried bacon bits and button mushrooms, and complemented by cooked red cabbage. The dish can be enjoyed hot or cold, making it versatile for different serving preferences.
This preparation offers a hearty, creamy liver spread rich with the smoky and savory flavors of bacon and the umami boost from Worcestershire sauce.
When reheating, cover the pâté loosely with foil, placing the shiny side inwards to reflect heat for even warming.
Ingredients
- 500 g pork liver 1 lb
- 300 g unsmoked bacon lardons the fattier the better, 10 oz
- 1 onion roughly chopped, medium
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 egg lightly beaten
- 2 tbsp flour
- 125 ml milk 4 fl oz
- dash Worcestershire sauce
Instructions
- Preheat the oven to 175℃ (350℉).
- Blitz the liver, bacon and onion in a food processor or blender until fairly smooth (you’ll probably need to poke down the onions from the sides).
- Mix in the rest of the ingredients until well distributed.
- Pour mixture into a well greased loaf pan or 3 smaller foil trays.
- Put warm water into a deep baking tin so that it comes half way up the side and bake for about 1 hour.
- If the pate starts to brown too much, place some foil loosely over the top (shiny side down).
- Once cooked (the juices should run clear when tipped) invert onto a dish and cover with fried bacon bits and button mushrooms if desired.
- Serve hot on rye bread for the best eating experience along with cooked red cabbage or fried mushrooms and bacon bits. Can also be enjoyed cold.
Notes
- When reheating, cover the pâté loosely with foil, placing the shiny side inwards to reflect heat for even warming.
User Reviews
Overall Rating
5
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