Leverpostej med Bacon og Champignon
A warm, baked pork liver pâté topped with fried bacon and mushrooms, served on rye bread - a lunch-table and Christmas-table fixture.
- prep
- 30 min
- cook
- 1 h 15 min
- total
- 1 h 45 min
- serves
- 6
- level
- medium
Danish leverpostej is nothing like a smooth pâté from a tub - it's baked fresh in a loaf tin, still warm when it's sliced and piled onto rye bread with fried bacon and mushrooms.
A water bath in the oven is what keeps the texture smooth and prevents the liver mixture from curdling at the edges before the centre is cooked through.
Part of our 20 best Danish recipes list.
method
Preheat the oven to 180°C (350°F) and butter a loaf tin.
Pulse the liver, pork belly, onion and anchovy fillets in a food processor to a smooth paste.
Add the flour and pulse again, then slowly add the milk and eggs while pulsing, until the mixture is loose and pourable.
Season with allspice, pepper and salt, pour into the loaf tin, and lay the bay leaves on top.
Cover with foil and bake in a water bath for 60-75 minutes, until set and a skewer comes out clean.
Let it rest 10 minutes, then slice while still warm.
Just before serving, fry the diced bacon until crisp, add the mushrooms, and cook until golden.
Serve warm slices of pâté on rye bread, topped with the bacon and mushrooms.
chef's tips
- Baking the pâté in a water bath keeps the texture smooth and prevents the edges from drying out and curdling before the centre sets.
- Serve it warm, not chilled - leverpostej firms up a lot as it cools, and the texture and flavour are both better straight from the oven, which is how it's eaten fresh in Denmark.