It’s November!
Autumn is already sliding into winter — how did we get here so fast? With Halloween behind us, holiday decorations are appearing everywhere and thoughts turn to Thanksgiving and, for many of us, Christmas. In our household Christmas is the main event, and living in the UK I’m already spotting festive displays in shops and on the streets. We’re looking forward to the season, the food, and gatherings with family and friends.
Today’s Recipe
One cherished Danish holiday tradition is the julefrokost — a long festive lunch where family, friends, or coworkers share many classic dishes and drinks. Smørrebrød, the open-faced sandwiches, are central to this meal. A favorite topping is leverpostej, the Danish liver pate, spread on dense rugbrød (rye bread). Despite sounding fancy in English, leverpostej is everyday fare in Denmark — many grew up eating it for lunch regularly. It’s silky, savory, and pairs beautifully with sliced cucumber or sweet pickled beets.
Making Leverpostej
Making leverpostej at home is straightforward once you have the ingredients. Traditional Danish recipes use pork liver, but pork liver can be hard to find outside Denmark; chicken liver is a good substitute and yields a milder flavor. This recipe combines a simple roux with eggs, liver, rendered pork fat (lard), and onion, then blends everything until smooth. The mixture bakes in a water bath until set. Spread on rye bread and top with cucumber or pickled beets for a classic, comforting bite.
Leverpostej (Danish Liver Pate)
IMPORTANT NOTE:
This recipe was developed using a digital scale and metric measurements (grams and milliliters) and tested in a convection (fan) oven. If using volume cups, expect small variations.
Ingredients
- 600 g (1.3 lbs) chicken liver *Traditionally made with pork liver; substitute if available.
- 250 g rendered pork fat / pork lard
- 150 g onion (about 1 small)
- 2 large eggs
- 4 tbsp butter
- 4 tbsp flour
- 237 ml (1 cup) milk
- 1.5 tsp salt
- Pepper to taste
- 1/4 tsp allspice
Instructions
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Preheat oven to 350°F (176°C).
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Make a roux: melt butter in a saucepan over low-medium heat, add flour and whisk until absorbed.
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Slowly add milk while whisking to avoid lumps. When combined, the roux should be fairly thick. Set aside to cool slightly.
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Roughly dice the onion and place it in a food processor.
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Add pork lard and chicken liver to the processor.
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Process until smooth, or to your preferred texture.
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Transfer the processed liver mixture to a large bowl.
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Add the eggs and mix to combine.
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Stir in the cooled roux and whisk until evenly combined.
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Season with salt, pepper, and allspice to taste.
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Fry a small spoonful of mixture in a pan to check seasoning, adjusting salt if needed.
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Prepare two baking trays (disposable foil trays work well and store easily). If using regular pans, line with parchment. Each tray used here is about 8in x 3.75in x 2.5in.
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Divide the mixture evenly between the two trays.
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Place the trays in a larger baking pan and pour water into the outer pan until it reaches about halfway up the sides of the trays (a water bath).
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Bake for 55–60 minutes, or until the internal temperature reaches about 175°F and the pate is set.
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Cool to room temperature, then refrigerate. The pate will keep about a week in the fridge; freeze one tray for later if desired. Enjoy on rye bread with your favorite toppings.
