Leverpostej
A Danish liver pâté of pork liver, bacon and onion, blended smooth and baked in a water bath for 1 hour, served on rye bread.
Photograph credit: Leverpostej 01 by RhinoMind · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Build the Meal Around Leverpostej
- Rye bread
- Pickled beetroot
- Crisp bacon
- Beer
How to Make Leverpostej
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Soak the liver in the milk for 1 hour. Drain and pat dry.
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Heat the oven to 160°C / 320°F and line a 1.5 litre loaf tin. Blend the liver, fat, onion, anchovies, flour, cream, egg, salt, pepper and allspice until completely smooth.
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Pour into the tin, cover with foil and stand in a roasting dish. Add boiling water to come halfway up.
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Bake for 1 hour until firm. Cool in the tin and chill for 6 hours.
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Slice and serve on the rye bread with the beetroot.
Related guide: Prep, cook and total time.
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A Few Notes
Soak the liver in milk.
Blend until completely smooth.
Bake in a water bath.
Common Substitutions & Variations
- In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
Storing and Reheating
Keeps for 5 days in the fridge. Freeze for 2 months.
Questions and Answers
How long does Leverpostej take to make?
30 minutes of preparation and 1 hour of cooking, plus 7 hours of Soaking and chilling, so allow 8 hours 30 minutes from start to finish. The recipe serves 10.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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