Leverpostej (Danish Liver Pâté)

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 10 хв

2. 2

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

   Близько 5 хв

3. 3

   Melt the butter in a pan over medium heat.

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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.

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6. 6

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

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7. 7

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

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8. 8

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

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9. 9

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

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10. 10

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

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    Примітка кухаря: 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.

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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).

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13. 13

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

    Близько 1 год

    Примітка кухаря: 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.

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15. 15

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

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16. 16

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