Danish Leverpostej/Liver Pate

A traditional Danish spread used all year round for the traditional smørrebrød.

The liver is formed into a paste to which herbs, salt, pepper and other desired seasoning are added.

It is then put into a loaf pan and baked in an oven. The leverpostej is sliced or spread on Danish dark rye bread

(rugbrød) and eaten as an open faced sandwich. It might also be topped with any of a variety of pickled items,

such as beets, onions, or cucumbers. It is also traditional to place a slice of saltkød on top of the leverpostejmad.

Source: Wikipedia

Ingredients:

500 g pork liver

300 g lard

3 tablespoons of flour

4 cups of cream

2 eggs

1 grated onion

½ -1 clove garlic (can be omitted)

1 teaspoon marjoram

½ teaspoon basil

½ teaspoon pepper, 1 teaspoon salt

Put Liver and lard 1-3 times through the meat grinder depending on your taste. Add  flour, cream and eggs, and stir at

a steady pace. Then add the spices are and mix into the mixture.  Press the juice of the garlic or chop very finely if used.

Add it to the pate. Pour the pate into the aluminum foil trays and bake in oven at 175º for approx. 1 ¼ hours depending

on the size. If you want paté without crust, put the trays in a  water bath when baking it.