Danish Liver Paste (Leverpostej)
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