[PLACE] COPENHAGEN | DENMARK | leverpostej (Liver Pate)

The secret ingredient in leverpostej, the Danish liver paté, is anchovy.

Eaten every day by the majority of Danes, usually as Leverpostejmad – the open faced liver paste sandwich, there are countless variations, in Denmark and across Scandinavia.

A Frenchman called Beauvais, who set up a charcuterie in a Copenhagen street basement in the early 19th century, minced fatty pork belly, pork liver, onions and seasonings to produce an expensive liver paté that was adored by the bourgeoisie.

A generation later every pork butcher in Denmark produced and sold leverpostej, and a tradition was born. Leverpostej became an essential element of the smørrebrød.

Leverpostej – 1

 

 

500 g pork liver, chopped
480 ml milk
375 g fatty belly pork, chopped
125 g onion, chopped
2 eggs, beaten
30 g butter 
30 g flour 
25 g pork fat
15 g salt
Allspice, ground, pinch 
Cloves, ground, pinch 
1 tsp pepper
Water, for bain-marie

Preheat oven to 180°C.

Put pork belly and pork liver with the onions through a meat grinder three times.

Melt butter, add flour, then milk, cook gently for five minutes, leave to cool.

Beat eggs and spices into the roux. Fold into meat mixture to form a thick batter.

Liberally grease a loaf tin with the pork fat, pour in the batter.

Place the tin in a deep baking tray, half fill the tray with boiling water and bake for 90 minutes, until the surface is golden-brown.

 

 

Leverpostej – 2

 

 

Anchovies and mushrooms added a subtle flavour, bacon increased the meat content, while the reduction in milk changed the texture. The roux remained a constant.

450 g pork liver, chopped
250 g bacon, lean, chopped
250 ml milk
175 g mushrooms, chopped
125 g onion, chopped
2 eggs, beaten
30 g butter
30 g flour
10 g black peppercorns, cracked
10 g sea salt
5 allspice corns, cracked
3 anchovy fillets

Preheat oven to 200°C.

Crush allspice and pepper corns in a mortar, leaving them cracked not ground.

Put anchovies, bacon, pork liver, mushrooms and onions through a meat grinder once.

Melt butter, add flour, then milk, cook for five minutes, leave to cool.

Beat eggs into the roux. Fold into meat mixture to form a thick batter. Mix in the spices.

Pour the batter into three 500 ml containers.

Place them in a deep baking tray, fill the tray with boiling water half way up the containers and bake for 90 minutes, until the surface is golden-brown.

Leverpostej – 3 (Norwegian Liver Paté)

 

 

500 g calves liver, chopped
250 ml milk
225 g streaky bacon, thin sliced
150 g veal, chopped
125 g onion, chopped
120 g flour
3 eggs, beaten
50 g pork fat
15 anchovy fillets
15 g salt
Pepper, large pinch

Blend the anchovies, calves liver, onion, pork fat and veal with sufficient milk in a food processor to obtain a smooth batter.

Sieve the flour into the remaining milk, add eggs, whip into a batter. Fold into meat batter, season.

Layer a large loaf tin with the bacon slices, leaving several overlapping the tin.

Pour in the batter, then carefully fold the overlapped slices across the top of the batter, season.

Place the tin in a deep baking tray, half fill the tray with boiling water and bake for 90 minutes, until the surface is golden-brown.


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