Liver Pate on toast is one of the best starters on this planet and Danish Liver Pâté – Leverpostej is one of the best. It is full of flavour with a lovely smooth texture curtesy of the heavy cream. When I saw the recipe for Danish Liver Pâté – Leverpostej and noticed anchovies, I had to try it. It is definitely best to leave the pate to cool on a wire rack for at least two hours. Lets face it any dish whose ingredients include Pork liver, pork fat and bacon is going to be amazing. To make it a truly Danish dish then serve it with Danish Rye Bread.
Danish Liver Pâté – Leverpostej
A lovely variation on the more popular Chicken Liver Pate but this version holds it own.
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Servings: 16 portions
Calories: 331kcal
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1 lb pork liver chopped
- 3/4 lb pork fat chopped
- 1 medium onion coarsely chopped
- 4 whole anchovy fillets drained
- 2 large eggs
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 3/4 lb bacon thinly sliced
- Salt to taste
- ground pepper to taste
Instructions
- Heat the butter in a saucepan over moderate heat and stir in the flour.2 tbsp butter, 2 tbsp all-purpose flour
- Cook for 2 minutes and stir in the cream and milk.1 cup heavy cream, 1 cup milk
- Process in batches in an electric blender or food processor until smooth.
- Line the bottom and sides of a 1-quart (1 L) loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan.3/4 lb bacon
- Pour the liver mixture into the pan and fold the ends of the bacon strips over to cover the top.
- Cover tightly with aluminum foil and place in a large deep baking dish.
- Fill the baking dish with enough water to come halfway up the side of the loaf pan and bake in a preheated 350F (180C) oven for 1 1/2 hours.
- Cool on a wire rack before refrigerating for at least 2 hours
Notes
Liver Pate on toast is one of the best starters on this planet.
Nutrition
Calories: 331kcal | Carbohydrates: 4g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 585mg | Potassium: 340mg | Fiber: 0.1g | Sugar: 1g
14 comments
The recipe says to use the flour in both steps 1 and 4. Please edit to fix. I made the leverpostej using the flour to thicken the milk in step 1, then added more flour in step 4 before I realized it must be a mistake.
Dear MrsT
Thank you for your message. We have checked the post and have corrected the entries so that the flour is only added in Step 1 along with the butter.
Thank you again.
Regards
Suzie – Admin
Simple ingredients but a full flavoured pate that brilliant with toast.
The pâté was smooth, flavourful, and beautifully spiced. The allspice and cloves added a unique twist that I don’t often find in other pâté recipes.
I was surprised by how easy it was to make. The creamy sauce combined with the liver and spices created a pâté that felt rich and luxurious
The anchovies added a subtle umami depth without being overpowering. The bacon wrapping was genius—it added a smoky, savoury note and kept everything moist. A must-try for pâté lovers
The Danish liver pâté was absolutely delightful! The addition of allspice and cloves gave it a warm, spiced aroma that paired perfectly with the creamy texture.
My only tweak would be to add slightly less salt since the bacon provided plenty. Perfect for entertaining.
This pâté went down a storm with crusty bread and pickles!
The Danish liver pâté had a depth of flavour I didn’t expect. The cloves and allspice added a festive warmth, and the anchovies were a clever addition—they melted into the pâté, enhancing the savoury notes without being fishy.
This pâté recipe is a labour of love, but the result is worth it.
This pâté recipe was far easier than I expected, especially for such an elegant outcome. The liver and onion combination created a deeply savoury base, and the spices lifted the whole dish.
The blending of pork liver, fat, and cream created a silky smooth texture. I was sceptical about the anchovies, but they melded beautifully into the mix, enhancing the overall flavour.
I’ve made pâté before, but this Danish version is now my go-to recipe. The balance of creaminess from the milk and cream, the richness of the liver, and the savoury kick from the anchovies was sublime. The bacon crust was a game changer—it kept the pâté moist and added a deliciously crispy edge.