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 this recipe 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
- 2 tbsp butter 30 ml
- 2 tbsp all-purpose flour 30 ml
- 1 cup heavy cream 250 ml
- 1 cup milk 250 ml
- 1 lb pork liver chopped, 450 g
- 3/4 lb pork fat chopped, 335 g
- 1 medium onion coarsely chopped
- 4 whole anchovy fillets drained
- 2 large eggs
- 1/2 tsp allspice 2 ml
- 1/2 tsp ground cloves 2 ml
- 3/4 lb bacon 335 g, thinly sliced
- Salt to taste
- ground pepper to taste
- Heat the butter in a saucepan over moderate heat and stir in the flour.
- Cook for 2 minutes and stir in the cream and 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.
- 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.
- 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