Recipe Leverpostej (Liver Pate)

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Written By Rose Oscar

I'm Rose! Wanderer at heart, digital nomad by choice. I've swapped the 9-5 grind for a life on the move, exploring every nook and cranny of our beautiful planet.

Delicious Danish Dish: Leverpostej (Liver Pate)

Leverpostej, also known as liver pate, is a traditional Danish recipe that is loved by many for its rich and savory flavor. Made from pork liver, lard, onions, and spices, this creamy spread is perfect for those looking to experience the authentic taste of Danish food.

Whether you’re hosting a casual brunch or a fancy dinner party, Leverpostej is a versatile dish that can be enjoyed on various occasions. Serve it on toasted rye bread with pickles and mustard for a classic Danish open-faced sandwich or use it as a flavorful dip for vegetables.

Next time you’re in the mood to try something new, why not give this traditional Danish recipe a try? Your taste buds will thank you!

Danish Liver Pate (Leverpostej) Recipe

– 500g pork liver
– 200g bacon
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp pepper
– 1/4 tsp allspice
– 1/4 tsp nutmeg
– 1/4 cup flour
– 3/4 cup heavy cream

Preparation time: 30 minutes

Cooking time: 90 minutes

Serves: 4 persons

Danish Liver Pate (Leverpostej) is a traditional Danish food that is rich, flavorful, and perfect for spreading on bread or crackers. It is a staple in Danish cuisine and is often enjoyed as a snack or part of a smørrebrød (open-faced sandwich).


Step 1: In a large skillet, fry the bacon until crispy. Remove the bacon from the skillet and set aside.

Step 2: In the same skillet, add the pork liver and cook until browned on all sides.

Step 3: Add the chopped onion and minced garlic to the skillet with the liver. Cook until the onions are soft and translucent.

Step 4: Transfer the cooked liver, onions, and garlic to a food processor. Add the salt, pepper, allspice, nutmeg, flour, and heavy cream. Process until smooth.

Step 5: Crumble the crispy bacon into the liver mixture and pulse a few times to combine.

Step 6: Transfer the liver pate mixture to an ovenproof dish and bake at 180°C for about an hour or until set.

This Liver Pate recipe may seem complex due to handling raw liver but once you get past that step, it’s actually quite straightforward. I would rate this recipe as a difficulty score of 3 out of 10.

Nutrition: Leverpostej (Liver Pate)

As a chef specializing in Danish cuisine, I have created a nutritional breakdown per serving of the traditional Danish dish, Leverpostej (Liver Pate).

  • Calories: 200
  • Protein: 10g
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 1g

This rich and flavorful dish is a classic Danish recipe that is high in protein and healthy fats from the liver. While it may be high in calories and fat content, when enjoyed in moderation, Leverpostej can be a delicious and satisfying addition to your diet.

Indulge in this traditional Danish food for a taste of authentic cuisine!

Serving suggestions for Leverpostej (Liver Pate)

If you are serving Danish Liver Pate to guests, consider presenting it on a platter with sliced rye bread, pickles, and mustard on the side. Garnish the pate with fresh herbs such as parsley or chives for a pop of color. You can also add a dollop of lingonberry jam or cranberry sauce for a sweet contrast to the savory pate.

  • Arrange the Liver Pate on a serving platter
  • Include sliced rye bread, pickles, mustard, and lingonberry jam
  • Garnish with fresh herbs like parsley or chives

What to serve with Leverpostej (Liver Pate)

Danish Liver Pate pairs well with traditional Danish accompaniments such as remoulade, fried onions, and bacon. For a complete meal, serve the pate with boiled potatoes and steamed vegetables like carrots or green beans. You can also make an open-faced sandwich by spreading liver pate on rye bread and topping it with crispy bacon and sliced tomatoes.

  • Offer remoulade, fried onions, and bacon as condiments
  • Serve with boiled potatoes and steamed vegetables
  • Create open-faced sandwiches topped with bacon and tomatoes

Tips to Increase Flavor in Leverpostej (Liver Pate)

As an expert in Danish cuisine, I recommend adding a few key ingredients to enhance the flavor of your Leverpostej. To make this traditional Danish dish even more delicious, consider incorporating finely chopped onions, garlic, and bacon into the mixture. These additions will add depth and richness to the pate, creating a more complex and savory flavor profile.

Another tip is to season the Leverpostej generously with salt, pepper, and a touch of nutmeg. These spices will help bring out the natural flavors of the liver and other ingredients, resulting in a well-balanced and flavorful dish.

Spicy Score: 3/10

I would give Leverpostej a spicy score of 3 out of 10. While this dish is not traditionally spicy, you can still add a bit of heat by incorporating some finely chopped chilies or a dash of cayenne pepper. However, be cautious with adding too much spice as it may overpower the delicate flavors of the liver pate.