With the exception of vegetarians, in Denmark most people will have leverpostej in their refrigerator, as it is a very common lunch choice. Danes love their dark rye bread and they eat it with different toppings in an open sandwich-style, also known as smørrebrød.

For a Christmas lunch Danes will traditionally eat a lot of rye bread (and white bread),and dish after dish will come out with different choices to put on your bread.

The leverpostej is usually served warm and with roasted mushrooms and bacon, but fried onions, pickled beets or sweet pickled cucumbers are also an excellent choice.

My recipe doesn’t require lard, which is the traditional way of making leverpostej.

I make it this way because it is easier and I feel that I am getting enough animal fat through the bacon. It is an excellent recipe and I have made it for years at Danish Christmas parties.

Leverpostej ingredients

Please note that the pictures posted below shows a double portion.

Leverpostej (pate)
Serves 12
327 calories
35 g
143 g
14 g
15 g
7 g
131 g
769 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 327
Calories from Fat 126
% Daily Value *
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 143mg
Sodium 769mg
Total Carbohydrates 35g
Dietary Fiber 4g
Sugars 4g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 150 grams (5.3 oz.) of butter (melted)
  2. • 300 grams (10.6 oz.) of either pork liver or calf liver
  3. • 1 shallot (approx. 75 grams)
  4. • 1½ teaspoons coarse salt
  5. • ¼ teaspoon ground cloves
  6. • ¼ teaspoon of ground nutmeg
  7. • ½ teaspoon fresh ground peppercorn
  8. • 1 large egg
  9. • 1 cup (~250 ml) skim milk (save 3 tablespoons of milk)
  10. • 3 tablespoons of all-purpose flour
  1. • Rye bread
  2. • Pan roasted sliced white button mushrooms
  3. • Bacon
  1. • Two 25 oz. aluminum pans
  2. • Handheld blender or food processor
  1. 1.Melt the butter in a small pot.
  2. 2. Cut all the liver and onion in small squares and add in in a bowl with the rest of the ingredients, except for 3 tablespoon of milk and the flour.
  3. 3. In a small separate bowl stir the flour with the 3 tablespoons of milk together, and then add it to the bowl with the other ingredients.
  4. 4. Use the hand blender or food processor and blend the entire mixture until everything is well blended.
  5. 5. Spread the mixture equally into the two aluminum pans (make sure to not fill them all the way up since the leverpostej will expand a bit while baking in the oven, and can overflow. Unless you are excited by the thought of scraping leverpostej from the bottom of your oven, you can do as I and put an extra baking pan under the cooking pan to prevent this)
  6. 6. If you have extra leverpostej mix, you can cook the rest in a little oven safe porcelain bowl.
  7. 7. Place the leverpostej pans in a cold oven. Set at 347 oF (175 oC) and bake for approx. 1 hour, at which point the leverpostej will look a little burned on the top. Turn off the oven and let the leverpostej stand in the oven for approx. 10 more minutes.
  8. 8. Serve the leverpostej warm on a serving plate and garnish with pan roasted mushrooms and crispy bacon along with rye bread.
  1. Leverpostej can easily be frozen and heated for next enjoyment.
DiepLicious https://dieplicious.com/
Making leverpostejBaking leverpostejFinished leverpostej

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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