Danish Leverpostej

Name: Danish Leverpostej
Prep time: 40 min
Total time: 40 min
Yield: 6 people
Cuisine: Danish
Ingredients: 500 g Pork liver; 250 g Pork fat or fatty bacon; 1 large Onion; 2 Eggs; 300 ml Milk; 60 g Flour; to taste Salt; to taste Black pepper; optional, to serve Bacon and mushrooms; to serve Rye bread

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This Danish oven-baked liver pâté is lighter than a French terrine, delicious warm on rye bread and deeply traditional with bacon and mushrooms.

Serves: 6 people

Preparation time: 40 min

Ingredients

Pork liver – 500 g
Pork fat or fatty bacon – 250 g
Onion – 1 large
Eggs – 2
Milk – 300 ml
Flour – 60 g
Salt – to taste
Black pepper – to taste
Bacon and mushrooms – optional, to serve
Rye bread – to serve

Method

STEP 1
Grind or process the liver, pork fat and onion until you have a fine, even mixture. This is the base of the pâté, so keep going until it looks uniform.
STEP 2
Whisk in the eggs, milk, flour, salt and pepper until you have a pourable but thick batter-like mixture.
STEP 3
Pour the mixture into foil trays or a loaf tin. Stand the moulds in a deep roasting tin and add hot water so it reaches halfway up the sides.
STEP 4
Bake until the centre reaches about 75°C and the top feels springy. Let it rest briefly, then serve warm on rye bread, if you like with crisp bacon and fried mushrooms.