Leverpostej (Danish Liver Pâté)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover leverpostej in an airtight container in the refrigerator.
Gently reheat in a microwave or a low oven until just warm, or enjoy at room temperature.
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