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5.0 from 12 votes

Leverpostej (Danish Liver Pate)

Leverpostej is light Danish pork liver pate that's traditionally served hot or cold on rye bread.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12
Course: Lunch
Cuisine: Danish

Ingredients

  • 500 g / 1lb pork liver
  • 300 g / 10oz unsmoked bacon lardons the fattier the better
  • 1 medium onion roughly chopped
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 2 eggs lightly beaten
  • 2 tbsp flour
  • 125 ml / 4 fl oz milk
  • dash Worcestershire sauce 

Instructions

    Cup of Yum
  1. Preheat the oven to 175℃ (350℉).
  2. 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).
  3. Mix in the rest of the ingredients until well distributed.
  4. Pour mixture into a well greased loaf pan or 3 smaller foil trays.
  5. Put warm water into a deep baking tin so that it comes half way up the side and bake for about 1 hour.
  6. If the pate starts to brown too much, place some foil loosely over the top (shiny side down).
  7. Once cooked (the juices should run clear when tipped) invert onto a dish and cover with fried bacon bits and button mushrooms if desired.
  8. 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 pate always cover loosely with foil and have the shiny side facing inwards (otherwise you're reflecting the heat away).