Entree: Denmark – Funen – Leverpostej (Danish baked pork liver pâté traditionally served warm on rye or smørrebrød)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 1 lb (450 g) pork liver, trimmed and roughly chopped
- 8 oz (225 g) pork shoulder, trimmed and cubed
- 4 oz (115 g) pork fat or lard, cubed
- 1 cup (240 ml) whole milk
- 1 medium onion, finely chopped
- 2 large eggs (approx. 100 g)
- 1/2 cup (60 g) fresh breadcrumbs
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) dried marjoram or thyme
- 2 tbsp (30 ml) melted butter (for brushing pan)
- Optional for serving: fried bacon, pickled beets, rye bread slices

Instructions

1. Place the chopped pork liver, pork shoulder, and pork fat in a food processor. Pulse until you have a coarse paste.
2. In a small saucepan, warm the milk and add the finely chopped onion; simmer gently until the onion is soft, about 5 minutes. Remove from heat.
3. Add the warmed milk-and-onion mixture to the food processor with the meat paste. Add the eggs, breadcrumbs, salt, pepper, allspice, and marjoram. Blend until the mixture is smooth but still slightly textured.
4. Preheat the oven to 350°F (175°C). Brush a 9x5-inch (23x13 cm) loaf pan with melted butter.
5. Transfer the pâté mixture to the prepared loaf pan, smoothing the top. Cover the pan tightly with foil.
6. Place the loaf pan in a larger baking dish and pour hot water into the outer dish to come halfway up the sides of the loaf pan (bain-marie). Bake for 50–60 minutes, until the pâté is set in the center.
7. Remove the foil and let the pâté cool slightly in the pan. For best texture, chill for at least 2 hours before slicing, or serve warm.
8. To serve the classic way, slice and spread warm on rye bread and top with fried bacon and pickled beets, or serve chilled as part of an open-faced sandwich selection.