Nem Leverpostej
There are many, many different ways you can make Danish Leverpostej, as you can see in my other recipe here, and sometimes the process can be a bit lengthy. So I have been looking for a quick and easy recipe that would still give you a delicious Liver pate, and I don’t think it can get any simpler than this wonderful Leverpostej.
Nem Leverpostej
A quick word about liver. In my opinion, Pork liver will give you the best flavor and texture for your Liverpostej. Calf liver is your second best choice but it has a stronger liver taste. You can also use Chicken liver but the texture becomes too “mousse like” or creamy for my taste. So my first choice will always be Pork liver even though sometimes it can be a real challenge to find.
Liver Pate (makes three 1 pint ramekins plus one small foil pan)
Ingredients:
250 gram butter (8.8 oz)
500 gram pork liver (17.6 oz)
2 medium onion
2 eggs
1 teaspoon anchovy paste
70 gram all-purpose flour (2.5 oz)
1/2 deciliter whipping creme (1.7 fl oz)
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoon salt
1 teaspoon pepper
bacon for decoration, optional
Directions:
Melt butter. Cut onion and liver into chunks. Place liver, onion, melted butter and remaining ingredients into a food processor, except bacon, and process for 3-5 minutes until smooth. Pour liver mixture into baking dish and if desired decorate with bacon. When ready to bake Liver Pate, fill an oven-proof dish with hot water 1/2 way up the side of the baking dish. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hour depending on the baking dish size.
If freezing raw liver pate, cover baking dish tightly with aluminum foil and store in freezer safe bags. Thaw liver pate in refrigerator for 24 hours before baking.
Note: This recipe will give you enough liver pate to fill three 1 pint ramekins and one small foil pan or 1 large and 1 small foil pan.
Source: adapted from foodfanatic
My Danish Kitchen 
Growing up I never, ever liked liver, but DID like leverpostej. 🙂 This sounds so good. 🙂
Tak for den lidt nemmere opskrift. Nu dufter køkkenet herligt af dansk leverpostej, skønt jeg måtte overgive mig til kalvelever, da det ikke er til at opdrive svinelever!! -og nu havde jeg endelig besluttet at gøre et forsøg.
Glædelig jul fra Oregon og tak for en inspirerende blog 🙂
Sahra, Skønt at du fik det gjort og Glædelig Jul 🎄
I have a similar recipe where I use chicken livers and add bacon to it. It’s quite delicious!
This looks super yummy – can’t wait to give it a go! I’m thrilled to see a recipe for leverpostej without the dreaded ‘spæk’, which in my experience is even harder (if not impossible) to find than liver, at least in my area. Just out of curiosity, where do you buy your liver? From a local butcher? Thanks!!!
Yes, I get it from my local butcher but they usually don’t keep pork liver in stock and it is proving to be very difficult to get it. Calf liver on the other hand it’s no problem but it does render a different flavor to the liver pate.
Cool – I’ll try my local butcher and see what they say. Thanks so much! Og glædelig (for)jul! 🙂
Glædelig Jul Inga
Thanks for the recipe, this looks so similar to the one my brother makes, and he makes a wonderful leverpostej. I think I need to try my hand at making some as well.
Sid, it’s so easy. The hardest thing is just finding pork liver. Merry Christmas!
I know, I saw some pork liver in the frozen foods at a local supermarket awhile ago, but when I went back to get some, it was gone. I’ll ask the butcher at my local market and see if he can get some.
I will try my hand at this a little closer to Christmas, since I know it freezes well, but I need to make some room in my freezer as well.
Gorgeous, I feel very hungry now seeing these. Danish Liverpate is just the best pate period! Have a lovely Christmas if I don’t manage to come by and visit again:-)
Thank You Camilla and I wish you and your family a wonderful Christmas as well.