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Leverpostej (Danish Liver Pate)
Leverpostej is light Danish pork liver pate that's traditionally served hot or cold on rye bread.
Course
Lunch
Cuisine
Danish
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Author
Camilla Hawkins
Equipment
1 cook's knife
1 Measuring jug
1 Chopping Board
1 Food processor (blender)
3 small foil trays
or loaf tin
Ingredients
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
/ 4 fl oz milk
dash
of Worcestershire Sauce
Instructions
Preheat the oven to 175℃ (350℉).
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 3 smaller foil trays.
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 hot on rye bread for the best eating experience along with cooked red cabbage or fried mushrooms and bacon bits. Can also be enjoyed cold.
Notes
When reheating pate always cover loosely with foil and have the shiny side facing inwards (otherwise you're reflecting the heat away).