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Leverpostej (liver pâté): recipe illustration
Salads & starters

Leverpostej (liver pâté)

A soft, smooth Danish liver pâté, baked in a water bath and typically served in slices on rye bread. Its texture is fine, with a mild flavour of bacon and onion.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 160 °C and butter a loaf tin.
  2. Cut the liver and bacon into pieces, then sauté the sliced onion in the butter.
  3. Blend the liver, bacon, onion and eggs until you have a smooth paste.
  4. Add the flour, milk, salt, pepper, nutmeg and marjoram, then blend again.
  5. Pour the mixture into the tin and place it in a dish filled with hot water.
  6. Bake for 70 minutes in the water bath, until a knife inserted comes out clean.
  7. Let it cool completely before unmoulding and slicing.

Variations and tips

Version without bacon. Replace the bacon with fresh pork belly, which is milder.

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Original Ecomely recipe.