The idea of danish liver paste, or liver paste in general can leave some people with a feeling of yuck, but I promise you it is really delicious. Liver paste can also be called pate or braunschweiger, but in Danish it is leverpostej.
Liver Paste is definitely an acquired taste and it took me 27 years before trying it. This is after my mom would make it every year for Christmas it would be eaten all winter. If that irony liver taste is what you are worried about, DON’T! It does not taste livery at all. It tastes like onions, butter, meat deliciousness. this is usually served on Danish rugbrød but if that is not something you can easily get (like me as you can see in the above picture) so you can just use toast or wheat thins. The bread is just a vessel anyways. These make great gifts that my mom likes to give to her friends each year. Liver can kind of be hard to come buy unless you can order it or if you find a butcher that carries them in some areas.
We like to eat this with asier (danish pickles) or in MN we have dilly beans and those are really yummy on top too. Dilly beans are just pickled green beans and they are awesome. My mom serves hers too with rødbeder (beets) but that is a bit much for me. There are some pictures after the recipe showing the process.
Here is a link to the aluminum loaf pans that you use to make these.
This recipe came from www.sweetsoursavory.com
Danish Liver Paste (LeverPostej)
Ingredients
- 600 g pork liver can use calf but my mom prefers pork
- 170 g onions
- 90 g button mushrooms
- 240 g bacon
- 250 g butter melted
- 200 ml heavy whipping cream
- 75 g white rice flour
- 2 eggs
- 30 g anchovy paste
- 1/2 tsp beef better than bouillon paste
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp all spice
- 1 tsp paprika
Instructions
- Use a food processor and blend together the bacon, mushrooms, and onions until very fine. Practically a paste.
- Melt the butter in a saucepan. Take off the heat and add the cream to cool it down.
- Add the liver to the food processor and then add the butter/cream mixture.
- Add remaining ingredients (beef bouillon, eggs, anchovy paste, flour, etc) and spices.
- Pour into small aluminum baking dishes and top with a slice of bacon. This is extra bacon that you have from the pack.
- Bake at 360 degrees for about an hour using a water bath. (put aluminum pans into a bigger baking dish and add some water to the bottom)
- Enjoy with toast or rugbrød topped with some dilly beans or asier (danish pickles).
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