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Traditional Danish Liver Pâté — traditional dish from Copenhagen, Denmark
Starter Meat

Food Flavour DNA

Nutritional Values

🔥430kcal
💪16gProtein
🌾28gCarbs
🥑28gFat
🌿1gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Traditional Danish Liver Pâté

How to order / say it
Say it Leverpostej — [LEH-ver-po-stei]
Order I'd like the leverpostej, please.
Locally Jeg vil gerne have leverpostej, tak.
Say locally

A baked liver pâté typically served on rye bread.

Why try it?

Leverpostej holds a special place in Danish hearts as a cherished comfort food, often consumed during casual lunches at home or school.

How it tastes

Rich and earthy, this creamy, spreadable pâté is well-balanced with spices and often served with pickles to enhance its flavor.

Origin & History — first documented: 1850

Leverpostej has been a staple since its introduction in the 19th century, quickly gaining popularity due to its affordability and versatility.

Recipe

Ingredients

  • 🥩 250 g pork liver
  • 🥛 50 g butter
  • 🧄 100 g onion
  • 🌾 50 g flour
  • 🥛 150 ml milk
  • 🌿 1 leaf bay leaf

Method

  1. 1 Sauté onions in butter until soft, then add pork liver.
  2. 2 Blend the liver and onions with flour, milk, and bay leaf.
  3. 3 Pour the mixture into a baking dish.
  4. 4 Bake in a hot oven until firm and slightly golden.

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All Europe recipes — Denmark — Copenhagen — Traditional Danish Liver Pâté
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