Leverpostej (Danish Liver Pâté)

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 10 мин

2. 2

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

   Около 5 мин

3. 3

   Melt the butter in a pan over medium heat.

   Около 1 мин

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.

   Около 7 мин

6. 6

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

   Около 1 мин

7. 7

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

   Около 2 мин

8. 8

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

   Около 5 мин

9. 9

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

   Около 2 мин

10. 10

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

    Около 3 мин

    Совет повара: 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.

    Около 1 мин

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).

    Около 2 мин

13. 13

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

    Около 1 ч

    Совет повара: 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.

    Около 10 мин

15. 15

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

    Около 5 мин

16. 16

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