AppetizerMain CourseSnack

Leverpostej (Danish Liver Pâté)

Name: Leverpostej (Danish Liver Pâté)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: scandinavian, danish
Ingredients: 500 g pork liver cleaned, trimmed of membranes and veins; 100 g pork fatback diced; 1 pcs yellow onion roughly chopped; 2 tbsp all-purpose flour; 200 ml milk whole; 1 pcs egg large; 50 g butter unsalted; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 tsp nutmeg ground; 100 g bacon streaky, for garnish (optional); 4 pcs pickled cucumber sliced, for garnish (optional)

This traditional Danish liver pâté is a rich and savory spread, perfect for an appetizer or a hearty open-faced sandwich. It's often served warm with crispy bacon, pickled cucumbers, and rye bread. The recipe yields a smooth and flavorful pâté.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 6
Difficulty: Medium
Per serving: 428 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork liver, cleaned, trimmed of membranes and veins
100 gpork fatback, diced
1 pcsyellow onion, roughly chopped
2 tbspall-purpose flour
200 mlmilk, whole
1 pcsegg, large
50 gbutter, unsalted
1.5 tspsalt
0.5 tspblack pepper, freshly ground
0.25 tspnutmeg, ground

garnish

100 gbacon, streaky, for garnish(optional)
4 pcspickled cucumber, sliced, for garnish(optional)

Equipment

oven-safe terrine dish · large baking dish · large pan · food processor · whisk · meat thermometer

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 10 min
2
Cut the pork liver into smaller pieces that will fit easily into a food processor.
About 5 min
3
Melt the butter in a pan over medium heat.
About 1 min
4
Add the diced pork fatback and chopped yellow onion to the pan.
5
Cook until the onion is soft and translucent, about 5-7 minutes.
About 7 min
6
Stir in the all-purpose flour and cook for 1 minute, creating a roux.
About 1 min
7
Slowly whisk in the milk until the mixture is smooth and slightly thickened.
About 2 min
8
Remove the pan from the heat and let the mixture cool slightly.
About 5 min
9
In a food processor, combine the pork liver, the cooled milk mixture, egg, salt, black pepper, and nutmeg.
About 2 min
10
Process until the mixture is completely smooth and resembles a thick batter.
About 3 min
Cook’s note: Scrape down the sides of the food processor as needed to ensure everything is incorporated.
11
Pour the pâté mixture into an oven-safe terrine dish or small loaf pan.
About 1 min
12
Place the terrine dish into a larger baking dish and fill the larger dish with hot water, reaching halfway up the sides of the terrine (this creates a bain-marie).
About 2 min
13
Bake for 50-60 minutes, or until the pâté is firm and cooked through.
About 1 hr
Cook’s note: An internal temperature of 70°C (160°F) indicates it's done.
14
Remove the terrine from the water bath and let it rest for 10 minutes before serving.
About 10 min
15
While the pâté rests, fry the bacon until crispy if using for garnish.
About 5 min
16
Serve the leverpostej warm or at room temperature, garnished with crispy bacon and pickled cucumber slices, alongside rye bread.

Per serving

Nutrition

8%Score

Calories: 427.5kcal
Protein: 27g
Carbs: 8g
Fat: 32.1g
Fibre: 0.7g
Sugar: 3.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover leverpostej in an airtight container in the refrigerator.

Reheating

Gently reheat in a microwave or a low oven until just warm, or enjoy at room temperature.