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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Add to CollectionServings: 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
- 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
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