Legendary Dishes | Leverpostej (liver pâté)


The secret ingredient in leverpostej, the Danish liver paté, is anchovy.

Eaten every day by the majority of Danes, usually as leverpostejmad – the open faced liver paste sandwich, there are countless variations, in Denmark and across Scandinavia.

A Frenchman called Beauvais, who set up a charcuterie in a Copenhagen street basement in the early 19th century, minced fatty pork belly, pork liver, onions and seasonings to produce an expensive liver paté that was adored by the bourgeoisie.

A generation later every pork butcher in Denmark produced and sold leverpostej, and a tradition was born. Leverpostej became an essential element of the smørrebrød – open faced sandwich culture.

  • 500 g pork liver, chopped
  • 480 ml whole milk
  • 375 g belly pork, chopped
  • 150 g shallots, chopped
  • 2 large eggs, beaten
  • 100 g anchovies
  • 30 g butter
  • 30 g white spelt flour / white wheat flour
  • 25 g pork fat
  • 15 g salt
  • 10 g black pepper, crushed
  • 5 g allspice, ground
  • Cloves, ground, large pinch / Cinnamon, ground, large pinch
  • Water, for bain-marie
Grinding the pork belly, pork liver, shallot pureé and anchovies

Melt butter, add flour, then milk, cook gently for five minutes, leave to cool.

Put pork belly through a meat grinder twice, put the pork liver through the grinder three twice, then combine the two meats and grind once. Add the anchovies and shallot pureé to the mixture and run through the grinder twice.

Preheat oven to 180°C.

Beat eggs and spices into the roux. Fold into meat mixture to form a thick batter.

Liberally grease a loaf tin with the pork fat, pour in the batter.

Place the tin in a deep baking tray, half fill the tray with boiling water and bake for 90 minutes, until the surface is golden-brown.

For a smooth paste, blend the liver and shallots, then the belly, add to the batter.

For an aromatic pâté, add 25 grams of coarsely ground black peppercorns to the meat during the combined meat grinding.