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Leverpostej
Liver pâté
Leverpostej: Danish baked pork liver pâté on rye with bacon and mushrooms
Almost every Danish child has had leverpostej on rye in the lunchbox, and in Copenhagen's lunch restaurants it arrives warm from the oven, topped with crisp bacon, fried mushrooms and pickled beetroot. This is a coarse, soft pâté of pork liver and pork back fat bound with a light white sauce, anchovy and allspice, baked in a water bath. It is pork through and through. The most common mistake is pulling it out too soon: the centre must reach 71 °C for pork liver to be safe. Chef's tip: blend the liver until completely smooth before mixing it with the warm sauce, so the pâté bakes even and doesn't split.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pâté
- 14 oz pork livertrimmed and chopped
- 7 oz pork back fat or fatty pork bellydiced
- 1 onionchopped
- 1 oz butter
- 1 oz plain flour
- 1 ¼ cups whole milk
- 2 eggs
- 1 tsp ground allspice
- 1 ½ tsp salt
- ½ tsp black pepper
To serve
- 8 rashers streaky bacon
- 7 oz button mushroomssliced
- ½ oz butter
- 8 slices Danish rye bread
- 3 ½ oz pickled beetrootsliced
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Method
0/7 doneStep 1: Heat the oven to 325°F and put a kettle on to boil. Grease a 1-litre loaf tin or foil tray.
5 minStep 2: Blend 14 oz pork liver, 7 oz pork back fat or fatty pork belly, 1 onion and 3 anchovy fillets in a food processor for about 3 minutes until completely smooth.
3 minStep 3: Melt 1 oz butter in a pan, stir in 1 oz plain flour for 1 minute, then whisk in 1 ¼ cups whole milk and simmer for 3–4 minutes into a thick, smooth sauce. Take off the heat.
6 minStep 4: Stir the liver mixture into the warm sauce, then beat in 2 eggs, 1 tsp ground allspice, 1 ½ tsp salt and ½ tsp black pepper.
3 minStep 5: Pour into the tin, cover with foil and stand it in a roasting tin. Add boiling water halfway up the sides and bake for 55–65 minutes, until firm in the middle and a thermometer in the centre reads at least 160°F.
60 minStep 6: Meanwhile fry 8 rashers streaky bacon until crisp, then fry 7 oz button mushrooms in ½ oz butter over a high heat for 5 minutes until golden.
10 minStep 7: Serve the pâté warm in thick spoonfuls on 8 slices Danish rye bread with the bacon, mushrooms and 3 ½ oz pickled beetroot, or chill it for up to 4 days in the fridge.
3 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 17 g
- Carbs
- 16 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does leverpostej take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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