Leverpostej (Danish Liver Pate) is a wonderful pork liver pate that is lighter in texture than normal pate and is served hot on rye bread for the most exquisite of eating experiences. If you’ve never tried it then you have seriously been missing out!
What is Leverpostej?
Leverpostej, pronounced Liwer-po-stigh is a traditional Danish pork liver pate which is served hot on rye bread and garnished in various ways.
Wanting to recreate the pork liver pate that my mother used to buy from the Danish Centre when I was a child, I set about doing some research as this was not a recipe that she had ever made. Taking her advice I created a stripped back version of all the recipes I could find to get something resembling what I had eaten.
I also wanted to create something a little healthier so used milk instead of cream and fatty bacon bits rather than pure pork fat from a butcher. Many of the recipes called for anchovy paste which was winced at by my mother so I decided a slug of Worcestershire Sauce might be winning compromise!
I had never made Leverpostej until today and I really don’t know why I’ve never done it before as it was so easy, so cheap and far more delicious than anything shop bought. Not that you can buy anything remotely similar. I made 3 small foil tins of pate (just like the originals) for about £1.30 compared to the shop bought variety which can cost around £2.00 for one slim pre-packed slither.
If you have children and they are a bit squeamish I suggest you don’t show them the raw liver as I managed to put my daughter off completely. Her brother though was fine and helped whizz the mixture in the blender. He later wolfed down his open Danish sandwiches asking if there were any more, as did his dad.
My husband insisted on having cooked red cabbage with the pate. I wasn’t up for cooking this as well, so was very pleased (when he failed to find any in Ikea) that the Polish section in my supermarket had jars of cooked red cabbage and apple. Hence, we were spoilt with fried mushrooms and bacon on the warm pate as well as warmed red cabbage. It was like being a kid all over again. Delicious!
The Leverpostej must be removed from their water bath immediately once cooked.
More toppings for Danish Open Sandwiches (Smørrebrød):
- Egg & Prawn Open Sandwich
- Ploughman’s Open Sandwich
- Micro Quail Egg & Smoked Ham Danish Open Sandwich
- Kartoffelmad (Danish Potato Sandwich)
- Herring Smørrebrød
I’m sure you’ll love my Leverpostej recipe so don’t forget to leave a comment if you make it or tag @fabfood4all with your creations on social media! I love seeing my recipes come to life!
Pin for later!
Leverpostej (Danish Liver Pate)
- 500 g / 1lb Pork liver
- 300 g / 10oz Bacon bits the fattier the better
- 1 medium onion roughly chopped
- 1 ½ tsp salt
- 1 tsp pepper
- 2 eggs lightly beaten
- 2 tbsp flour
- 125 ml / 4fl oz milk
- dash of Worcestershire Sauce
- Pre-heat the oven to 175°C.
- Blitz the liver, bacon and onion in a food processor or blender until fairly smooth (you’ll probably need to poke down the onions from the sides).
- Mix in the rest of the ingredients until well distributed.
- Pour mixture into a well greased loaf pan or smaller foil dishes.
- Put warm water into a deep baking tin so that it comes half way up the side and bake for about 1 hour.
- If the pate starts to brown too much, place some foil loosely over the top (shiny side down).
- Once cooked (the juices should run clear when tipped) invert onto a dish and cover with fried bacon bits and button mushrooms if desired.
- Serve on rye bread (or your own choice). Enjoy.
Cooked pate can be kept in the fridge for a few days and be re-heated or eaten cold.
Pickled cucumber, cooked beetroot, pickled (or home made) red cabbage and Danish crispy onions also go well with Leverpostej.