Leverpostej Danish Liver Paste Recipes

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LEVERPOSTEJ - DANISH LIVER PASTE



Leverpostej - Danish Liver Paste image

Make and share this Leverpostej - Danish Liver Paste recipe from Food.com.

Provided by Kelanger

Categories     < 4 Hours

Time 1h30m

Yield 1 Lb, 10 serving(s)

Number Of Ingredients 11

1 lb pork liver
3/4 lb pork fat
2 eggs
1 onion
2 tablespoons flour
2 tablespoons butter
3/4 teaspoon pepper
1 tablespoon salt
1/2 teaspoon allspice
1/4 teaspoon clove
2 cups milk

Steps:

  • Put liver, fat and onions through a meat grinder about 5 times. Melt butter, add the flour, then milk, bring to a soft boil stirring frequently until thickened. Add cream sauce to liver mixture, add eggs and spices. Beat until well mixed. Pour into a greased loaf pan. Set into a pan of shallow water.
  • Bake at 350 degrees for 1 1/4 hours.
  • Cool and serve as a sandwich spread.

Nutrition Facts : Calories 445.8, Fat 40.9, SaturatedFat 20.4, Cholesterol 224.5, Sodium 796.4, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 12.9

DANISH CHICKEN LIVER PATE



Danish Chicken Liver Pate image

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

Provided by MarianneK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

Steps:

  • Preheat oven to 390 degrees F (200 degrees C).
  • Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
  • Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
  • Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
  • Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g

MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE



Mom's Favourite Leverpostej/ Pork Liver Pate image

I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.

Provided by Scandigirl

Categories     Spreads

Time 1h30m

Yield 4 small forms

Number Of Ingredients 10

300 g liver
150 g bacon
30 g butter or 30 g margarine
3 tablespoons flour
300 milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 pinch clove (optional)
1 small boneless herring fillets (optional) or 1 small anchovy (optional)

Steps:

  • Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
  • Make a white sauce of butter/margarine, flour and milk.
  • Add chopped speck and the rest of the ingredients.
  • Bake in small forms.

Nutrition Facts : Calories 366.8, Fat 27, SaturatedFat 10.8, Cholesterol 300.6, Sodium 1006.2, Carbohydrate 7.9, Fiber 0.2, Sugar 0.1, Protein 21.9

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Top Asked Questions

What is leverpostej (Danish liver pate)?
Leverpostej (Danish Liver Pate) is a wonderful pork liver pate that is lighter in texture than normal pate and is served hot on rye bread for the most exquisite of eating experiences. If you’ve never tried it then you have seriously been missing out! What is Leverpostej?
What is leverpostej?
Leverpostej, pronounced Liwer-po-stigh is a traditional Danish pork liver pate which is served hot on rye bread and garnished in various ways. Wanting to recreate the pork liver pate that my mother used to buy from the Danish Centre when I was a child, I set about doing some research as this was not a recipe that she had ever made.
How do you make liver pate?
Use a meat grinder to grind the raw pork liver, pork fat and onions into a uniform mixture. Add the eggs, milk, flour, salt and pepper and mix it well with the lever mixture. The liver mixture is now ready to be cooked in to a delicious liver pate.
What goes well with Danish liver pate?
Danish Liver pate and Danish rye bread. The best way of serving this liver pate is together with some Danish rye bread, some crisp bacon and some pan fried mushrooms. You can serve a Danish liver pate hot or cold.

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