Danish Liver Pâté – Leverpostej

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.

4.70 from 65 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Dips and Spreads, Side Dish, Starter

Cuisine: Danish

Keyword: Dips/Spreads

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 3 hours hours 45 minutes minutes

Servings: 16 portions

Calories: 331kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 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
• Cook for 2 minutes and stir in the cream and milk.
  1 cup heavy cream, 1 cup milk
• Bring to a boil and simmer for 5 minutes. Remove from the heat and allow to cool.
• Combine the sauce with the remaining ingredients except the bacon in a large mixing bowl and toss to combine.
  2 tbsp all-purpose flour, 1 lb pork liver, 3/4 lb pork fat, 1 medium onion, 4 whole anchovy fillets, 2 large eggs, 1/2 tsp ground allspice, 1/2 tsp ground cloves, Salt, ground pepper
• 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