📝 About This Recipe
A cornerstone of the Danish 'frokost' table, this classic liver pâté is a soul-warming delicacy that balances earthy richness with velvety smooth textures. Traditionally served warm on dense, buttered rye bread, it is elevated by the smoky crunch of thick-cut bacon and the umami depth of butter-basted mushrooms. This recipe brings the authentic taste of a Copenhagen bistro right into your kitchen, offering a comforting and sophisticated open-faced sandwich experience.
🥗 Ingredients
The Pâté Base
- 500 grams Pork liver (cleaned of membranes and roughly chopped)
- 300 grams Pork fat (back fat or lard) (roughly chopped)
- 1 large Yellow onion (peeled and quartered)
- 3-4 pieces Anchovy fillets (for a hidden salty depth)
The Panade (Binding Sauce)
- 50 grams Unsalted butter
- 4 tablespoons All-purpose flour
- 1.5 cups Whole milk (warmed slightly)
- 2 large Eggs (beaten)
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Ground cloves
- 2 teaspoons Fine sea salt
- 1 teaspoon Black pepper (freshly cracked)
Traditional Toppings
- 200 grams Thick-cut bacon (sliced into lardons or strips)
- 250 grams Cremini mushrooms (cleaned and sliced)
- 1 tablespoon Butter (for sautéing mushrooms)
- 1 jar Pickled beets (for serving)
- 1 loaf Danish Rye Bread (Rugbrød) (sliced thick)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Prepare a large baking dish that can act as a water bath (bain-marie) for your pâté tins.
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2
Using a meat grinder with a fine plate (or a high-powered food processor), grind the pork liver, pork fat, onion, and anchovies together until you achieve a smooth, uniform paste.
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3
In a medium saucepan over medium heat, melt the 50g of butter. Whisk in the flour to create a roux and cook for 1-2 minutes without browning.
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4
Gradually whisk in the warm milk, stirring constantly until the mixture thickens into a smooth béchamel sauce. Remove from heat and let it cool slightly.
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5
Stir the salt, pepper, allspice, and cloves into the béchamel. Once cooled to lukewarm, whisk in the beaten eggs.
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6
Combine the ground liver mixture with the spiced béchamel sauce in a large bowl. Mix thoroughly until the batter is completely homogenous.
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7
Pour the mixture into greased aluminum or ceramic loaf tins, filling them about 3/4 of the way to the top.
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8
Place the tins in the large baking dish and fill the dish with boiling water until it reaches halfway up the sides of the tins. Bake for 45-60 minutes, or until the internal temperature reaches 75°C (167°F) and the top is lightly golden.
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9
While the pâté bakes, fry the bacon in a skillet over medium heat until perfectly crispy. Drain on paper towels.
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10
In the same skillet (remove some fat if necessary), melt a tablespoon of butter and sauté the sliced mushrooms over high heat until they are browned and tender. Season with a pinch of salt.
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11
Remove the pâté from the oven and let it rest for 10 minutes. It is best served warm for this specific dish.
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12
To assemble, spread a generous, thick layer of the warm liver pâté onto a slice of buttered Danish rye bread.
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13
Top with a heap of sautéed mushrooms, several strips of crispy bacon, and a few slices of pickled beets. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
For the smoothest texture, pass the liver mixture through a fine-mesh sieve after grinding. If you find the liver flavor too intense, soak the raw liver in milk for an hour before grinding to mellow the taste. Always use a water bath (bain-marie) to bake the pâté; this prevents the edges from becoming rubbery and ensures a creamy center. You can freeze the raw pâté mixture in tins and bake them fresh whenever you need a quick, impressive meal. Don't skip the anchovies—they don't make it taste like fish, but they provide the essential 'umami' that defines a professional-grade leverpostej.
🍽️ Serving Suggestions
Pair with a cold Danish pilsner or a glass of dark, malty ale. A small glass of Aquavit (snaps) is the traditional accompaniment for a festive lunch. Serve alongside a bowl of crisp cucumber salad (agurkesalat) to cut through the richness. For a lighter side, a simple green salad with a sharp lemon vinaigrette works beautifully. Always serve on authentic, dense sourdough rye bread for the correct structural integrity and flavor profile.