Hi Heindrich, so happy to hear that. Yes you can freeze pate. Just be sure to keep the container airtight (maybe put in a food bag and suck out the air) and consume within 3 months (defrost overnight in fridge).

I think what is meant here would be ‘finker’

Hi John, not heard of Finka I’m afraid.

John B

Hi, the bacon is added raw.

Awesome Didi, do let me know how you get on:-)

Hi Camilla; I was an exchange student at a Folk Highschool way back in 1976… and I still dream of the leverpostej I had both at the school and with the Family I lived with up in Fjerritslev. I tried to make some from an internet recipe years ago and it was dreadful.. I am very excited to try your recipe! Mange tak!

Hi Lene, that sounds very inventive! Hope you succeed in your quest:-)

Hi Jodi, thank you for your suggestion. I’m afraid my daughter is now a pescatarian (having been a vegetarian too) as she just never did like meat really. Did you also try pickled Asier (pickled cucumber) with leverpostej, that’s lovely too! My daughter did ask to have herring on rye bread the other day having avoided it for the past 18 years and really enjoyed it so at least the Danish genes are making a mark:-)

In your article you stated that your daughter would not try it. See if she would be willing to after it is cooked, with some fresh raw cucumber on it.

I found with the Cucumber there was no lingering taste from the liver when I had “Smørbrød med Leverpostej.” It was common practice to spread butter on the “femkorn” (the bread they used for the open-faced sandwiches) before spreading the leverpostej on it. That may have also been regional.

I am looking forward to trying your recipe to see if it is how I remembered it from when I was 17. (too many years ago to admit here)

Hi Jan, when I was a kid we grew up with pounds and ounces and then sometime in the 70’s I think the UK went metric. I had no idea that this was US measurements, I thought those were cups. We have digital scales that can measure ounces, grams, mls etc so what sort of scales do you use? When I was growing up I used my mothers caste iron ones with the little weights that went on one side. Is that what Americans still use? I have said the oven temperature on the first line of the recipe.

Aaw, that’s wonderful Rob, so happy to hear this, thanks for sharing:-)

Sounds fab, I’ve yet to embark on sourdough making!

Thank you, a pleasure Tara:-)

Hi Fred, my mum used to serve us pan fried calves liver as a child which was so good but I don’t think it would be good in this pate, I’ve never come across any pate made with calves liver. Could you not find an online supplier to send it to you frozen perhaps? I would google other pate recipes that contain anchovies and use that as a guide. Good luck!

Aaw, that’s just wonderful to hear, thank you so much for sharing:-)

I have only ever seen and eaten pate made with chicken or pork liver and this pate that I grew up eating is always made with pork liver.

Seriously the best pate ever and nothing like anything you an buy in Britain!

No I haven’t I’m afraid!

Oh do Maya it’s so gorgeous and nothing like any pate you’ve ever had before;-)

Aah but this is like no pate they will have ever tried – I defy anyone not to like this hot pate on a slice of rye:-)

Aah, I’d love to know how it went down – Danish pate is just out of this world:-)

They are raw:-)

This is far superior to any pate you can buy:-)

Not a fan of liver myself but have printed this off for my mum who loves it! She buys the pate a lot for her and the cat (yes the cat!) so I’m sure she would like to try some home made! Thank you!

Oh you can’t beat a Danish warm liver pate!

that looks so delicious I have never ventured into Danish food but if it is all like this I will be trying to find a lot more of it 🙂

Thank you, that means such a lot coming from a Dane!