Danish Liver Pâté

Be the first to rate

(No Ratings Yet)

Loading...

This classic Danish liver pâté, known in Denmark as leverpostej, is a creamy, richly spiced spread traditionally enjoyed on dense rye bread as part of an open-faced sandwich. The version below is baked in a loaf pan with a draped bacon and bay leaf topping, giving it the signature look served at Danish bakeries and on festive smørrebrød platters.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 2 gSugar
• 19 gProtein
• 540 mgSodium
• 280 mgPotassium
• 65 mgCalcium
• 9 mgIron
• 14 mgVitamin C
• 2400 mcgVitamin A

Ingredients

For the liver base

• 1 lb (450 g) pork liver, trimmed of veins and membranes
• 6 oz (170 g) pork fat, diced
• 1 medium yellow onion, finely chopped
• 3 anchovy fillets in oil, drained
• 1 cup (240 ml) whole milk
• 1 tbsp fresh thyme leaves

For the batter

• 2 large eggs
• 1/2 cup (60 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cloves

For the topping

• 6 strips thin bacon
• 6 fresh bay leaves
• 1 tbsp melted butter, for brushing
• 1 tsp flaky sea salt, for finishing

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line the long sides with parchment, leaving overhangs for easy removal once chilled.
2. In a skillet over medium heat, cook the diced pork fat until it renders about 3 tablespoons of clear fat, then add the chopped onion and sauté until soft and lightly golden, 6 to 8 minutes. Stir in the anchovy fillets and cook until they dissolve into the mixture, about 1 minute.
3. Cut the pork liver into 1-inch pieces and pulse in a food processor with the rendered fat and onion mixture until coarsely ground, scraping down the bowl once or twice.
4. Add the milk, eggs, flour, salt, allspice, black pepper, cloves, and thyme. Process until the batter is completely smooth, slightly thickened, and pink in color, about 1 minute.
5. Pour the batter into the prepared loaf pan and tap firmly on the counter to release trapped air bubbles. Smooth the top with a spatula.
6. Lay the bacon strips across the surface in a slightly overlapping lattice. Tuck a bay leaf under each strip at even intervals so the leaves peek out as the bacon shrinks during baking.
7. Place the loaf pan in a roasting pan and pour hot water around it to reach halfway up the sides. Bake until the center reads 160°F (71°C) on an instant-read thermometer, 55 to 65 minutes.
8. Brush the bacon topping with melted butter and sprinkle with flaky sea salt. Let the pâté cool to room temperature in the pan, then cover and chill for at least 4 hours, preferably overnight.
9. Lift the pâté from the pan using the parchment overhangs, slice about 1/2 inch thick, and serve on buttered dense rye bread with cornichons, pickled beets, or sliced radishes for a classic smørrebrød.

Cook’s Notes

• Choose the freshest pork liver you can find and soak the trimmed pieces in cold milk for 30 minutes before cooking to mellow any strong, metallic flavor.
• Anchovies are traditional in Danish leverpostej and add depth without tasting fishy; do not skip them, but substitute a teaspoon of fish sauce in a pinch.
• Bake the pâté in a water bath to keep it silky and prevent the eggs from curdling against the sides of the pan.
• Cover the loaf loosely with foil if the bacon starts to brown too quickly before the center reaches 160°F (71°C).
• Store leftovers tightly wrapped in the refrigerator for up to 7 days, or freeze individual slices between parchment paper for up to 2 months.

You might also like

Desserts

Classic Danish Rice Pudding with Cinnamon Sugar

European

Danish Fried Fish Fillets

European

Danish Pan-Fried Pork Sausage

Desserts

Danish Apple Fritters