Leverpostej (Danish Liver Pâté)

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 10 dk.

2. 2

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

   Yaklaşık 5 dk.

3. 3

   Melt the butter in a pan over medium heat.

   Yaklaşık 1 dk.

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.

   Yaklaşık 7 dk.

6. 6

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

   Yaklaşık 1 dk.

7. 7

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

   Yaklaşık 2 dk.

8. 8

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

   Yaklaşık 5 dk.

9. 9

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

   Yaklaşık 2 dk.

10. 10

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

    Yaklaşık 3 dk.

    Aşçının notu: 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.

    Yaklaşık 1 dk.

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).

    Yaklaşık 2 dk.

13. 13

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

    Yaklaşık 1 sa.

    Aşçının notu: 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.

    Yaklaşık 10 dk.

15. 15

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

    Yaklaşık 5 dk.

16. 16

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