Leverpostej Danish Liver Paste
Discover the rich and savory tradition of Danish cuisine with Leverpostej, a classic liver paste recipe that's a staple in Denmark. Made from a flavorful blend of pork liver, pork fat, and aromatic spices like allspice and cloves, this dish achieves its velvety texture with a creamy roux base and gentle baking in a water bath. Balanced by the sweetness of sautéed onions and enriched with eggs, this authentic Danish spread is perfect for serving on hearty rye bread, accompanied by tangy pickled beets or crisp cucumber slices. Ideal as a snack, appetizer, or smørrebrød topping, Leverpostej is a delicious way to bring Nordic comfort food to your table.
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Recipe Information
Ingredients
- 500 g Pork liver
- 150 g Pork fat or lard
- 50 g All-purpose flour
- 50 g Unsalted butter
- 400 ml Whole milk
- 1 medium Yellow onion
- 2 large Eggs
- 1 tsp Ground allspice
- 0.5 tsp Ground cloves
- 2 tsp Salt
- 1 tsp Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Trim and clean the pork liver, removing any veins or hard pieces, then cut it into smaller chunks for easier processing.
Peel and roughly chop the onion.
In a food processor, blend the pork liver, pork fat, and onion until smooth. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to make a roux. Cook for 2–3 minutes, but do not let it brown.
Gradually add the milk to the roux, whisking constantly to remove lumps. Cook until the mixture thickens into a smooth white sauce. Remove from heat and let cool slightly.
In a large mixing bowl, combine the liver mixture with the white sauce. Add the eggs, ground allspice, ground cloves, salt, and black pepper. Mix well until fully integrated.
Grease a large loaf pan (or two smaller pans) with butter or oil. Pour the liver mixture into the pan(s), smoothing out the surface with a spatula.
Place the filled loaf pan(s) in a larger roasting dish. Pour hot water into the roasting dish until it reaches halfway up the sides of the loaf pan(s), creating a water bath for even cooking.
Carefully transfer the roasting dish to the preheated oven. Bake for 50–60 minutes, or until the Leverpostej is firm and a toothpick inserted in the center comes out clean.
Remove the loaf pan(s) from the water bath and let cool slightly before serving.
Serve warm or chilled, traditionally spread on rye bread with pickled beets or cucumber slices. Enjoy!
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2180 mg | 727% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 25.0 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 671 mg | 52% | |
| Iron | 120.4 mg | 669% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
