Danish Leverpostej

Even as a child, I was very fond of this paste, even though it has a distinct taste of liver. The liver taste can be redused by increasing the amount of sugar.

  • 500 g of pig liver
  • 200 g pork fat back
  • 2 small yellow onions
  • 10 anchovy fillets
  • 2 eggs
  • 1-3 teaspoons sugar
  • Salt, white pepper

  • 150 g butter
  • 4 dl flour
  • 5 dl milk or gräddmjölk

Rinse the liver, cut it and the other in small pieces and grind in meat grinder with the finest disc. Make Panada and let it cool. Work in liver mass, beaten eggs and flavor with spices well. Pour batter into foil molds and turn on lids.

Freeze pate raw and defrost a form before you bake it.

Bake pate in a water bath in oven 250°C for about 45 minutes.

Most delicious is the pate eaten with bread and butter pickles on a slice of bread, preferably made of rye.
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