Leverpostej (Danish Liver Pâté)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Preheat your oven to 180°C (350°F).

   Omtrent 10 min

2. 2

   Cut the pork liver into smaller pieces that will fit easily into a food processor.

   Omtrent 5 min

3. 3

   Melt the butter in a pan over medium heat.

   Omtrent 1 min

4. 4

   Add the diced pork fatback and chopped yellow onion to the pan.

5. 5

   Cook until the onion is soft and translucent, about 5-7 minutes.

   Omtrent 7 min

6. 6

   Stir in the all-purpose flour and cook for 1 minute, creating a roux.

   Omtrent 1 min

7. 7

   Slowly whisk in the milk until the mixture is smooth and slightly thickened.

   Omtrent 2 min

8. 8

   Remove the pan from the heat and let the mixture cool slightly.

   Omtrent 5 min

9. 9

   In a food processor, combine the pork liver, the cooled milk mixture, egg, salt, black pepper, and nutmeg.

   Omtrent 2 min

10. 10

    Process until the mixture is completely smooth and resembles a thick batter.

    Omtrent 3 min

    Kokkens tips: Scrape down the sides of the food processor as needed to ensure everything is incorporated.

11. 11

    Pour the pâté mixture into an oven-safe terrine dish or small loaf pan.

    Omtrent 1 min

12. 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).

    Omtrent 2 min

13. 13

    Bake for 50-60 minutes, or until the pâté is firm and cooked through.

    Omtrent 1 t

    Kokkens tips: An internal temperature of 70°C (160°F) indicates it's done.

14. 14

    Remove the terrine from the water bath and let it rest for 10 minutes before serving.

    Omtrent 10 min

15. 15

    While the pâté rests, fry the bacon until crispy if using for garnish.

    Omtrent 5 min

16. 16

    Serve the leverpostej warm or at room temperature, garnished with crispy bacon and pickled cucumber slices, alongside rye bread.