Leverpostej (Danish Liver Pate)
Leverpostej is light Danish pork liver pate that's traditionally served hot or cold on rye bread.
Servings 12
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 unsmoked bacon lardons the fattier the better
- 1 medium onion roughly chopped
- 2 eggs lightly beaten
- 2 tbsp flour
- 125 ml / 4 fl oz milk
- dash Worcestershire Sauce
- 1 ½ tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 175℃, 155℃ fan, (350℉) or gas mark 4.
- 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).500 g / 1lb pork liver, 300 g / 10oz unsmoked bacon lardons, 1 medium onion
- Add the beaten eggs, flour, milk, Worcestershire sauce, salt, and pepper, then blitz again until evenly mixed.2 eggs, 2 tbsp flour, 125 ml / 4 fl oz milk, dash Worcestershire Sauce, 1 ½ tsp salt, 1 tsp pepper
- Pour the pate 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 pâté, always cover loosely with foil with the shiny side facing inwards (otherwise you're reflecting the heat away).
Pâté can be frozen raw or cooked.