Leveropostej (Liver Paste)
Description
This classic Leveropostej is a savory, protein-rich appetizer made with pork liver, pork fat, and a smooth cream sauce. The mixture is encased in pork fat strips and baked in a water bath until set. Serve chilled on rye bread or as a cold cut for a hearty, flavorful start to any meal.Directions
-
Melt the butter in a saucepan over medium heat.
-
Stir in the flour and cook for 1 minute.
-
Add the milk and cream, bringing to a boil over high heat while beating constantly with a whisk until the sauce is smooth and thick.
-
Let it simmer for 1 minute, then set aside to cool.
-
Cut the pork liver into chunks.
-
Roughly chop the pork fat and mix both with the chopped onion and anchovies.
-
Divide the mixture into thirds.
-
Puree each batch in an electric blender set at high speed, adding enough sauce to keep the mixture from clogging the blender.
-
Transfer each completed batch to a large bowl and beat in any remaining cream sauce.
-
Alternatively, for a hand-made version, have the butcher grind the liver and pork fat together 3 times, very fine, then combine with the cream sauce, beating them together thoroughly.
-
Beat the eggs well with the salt, pepper, allspice, and cloves, and mix thoroughly into the liver mixture.
-
Note: The blender mixture will be considerably more fluid than the one made by hand.
-
Preheat the oven to 350°F (177°C).
-
Line a 1-quart loaf pan or mold with the strips of pork fat.
-
Arrange the strips lengthwise or crosswise, making sure they overlap slightly and cover the bottom and sides of the pan.
-
If long enough, let them hang over the sides; otherwise, save enough strips to cover the top.
-
Spoon the liver mixture into the loaf pan and fold the overhanging strips (or extra strips) of pork fat over the top.
-
Cover with a double thickness of aluminum foil, sealing the edges tightly, and place in a large baking pan.
-
Pour into the baking pan enough boiling water to reach at least halfway up the side of the loaf pan.
-
Bake the liver paste in the center of the oven for 1 1/2 hours.
-
Remove from the oven and lift off the foil.
-
When it cools to room temperature, re-cover with foil and chill thoroughly.
-
Serve the liver paste in 1/2-inch thick slices as a first course, luncheon dish, or on bread as smorrebrod.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 986kcal
- % Daily Value *
- Total Fat 61g94%
- Saturated Fat 29g145%
- Cholesterol 849mg283%
- Sodium 7590mg317%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 84g168%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
liver paste, leveropostej, appetizer, pork liver, danish, scandinavian, cream sauce, pork fat, anchovy, allspice, cloves, water bath, charcuterie, smorrebrod, blender, loaf pan, chilled, protein
