Ovnbagt leverpostej (Baked liver pâté)

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Ovnbagt leverpostej (Baked liver pâté)
Ovnbagt leverpostej (Baked liver pâté)
Servings:Serves 12
Calories per serving:565
Ready in:2 hours, 5 minutes
Prep. time:25 minutes
Cook time:1 hour, 40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd January 2017
This recipe needs advance preparation!

This is Denmark's 'national spread' which is commonly served on open sandwiches

Ingredients

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Method

  1. Mince the liver, pork fat, anchovy fillets and onion onion using a fine blade three times - see Variation below.
  2. Soak the breadcrumbs in a little of the milk.
  3. Melt the butter in a saucepan, stir in the flour and cook for about 4 minutes.
  4. Stir in the milk gradually to avoid lumps and cook until you have a thick sauce.
  5. Cool, and stir in the egg and seasonings.
  6. Mix the sauce thoroughly and the breadcrumbs into the liver mixture until well blended and smooth.
  7. Line a 750g loaf tin or terrine with strips of pork fat so that they overlap slightly and cover the bottom and sides of the container.
  8. Put the liver mixture into the container and cover with strips of pork fat.
  9. Cover with a double thickness of tin foil.
  10. Bake at 180C / 350F, Gas 4, Fan 160C for 1½ hours.
  11. Remove foil, allow to cool and chill thoroughly before serving.

Serving suggestions

Serve sliced for buffets with pickled gherkins

Variations

This recipe assumes you have a mincer. If you don't have one, a food processor will do the trick - just watch it to make sure it doesn't become too mushy.

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