Smørrebrød (Leverpostej Variation)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Servings: 4 servings

Country of Origin: Denmark

Description

Classic Danish open-faced rye bread sandwich topped with warm baked liver pate, crispy bacon, and sautéed mushrooms.

Presentation & How It's Eaten

Eaten open-faced with a knife and fork on heavy dark Danish rugbrød (rye bread) as a lunch staple.

Ingredients

• 4 slices dense dark Danish rugbrød (rye bread), buttered

• 1/2 lb pork liver, ground

• 1/2 lb fat pork shoulder, ground

• 1 small onion, grated

• 1 large egg

• 1/4 cup heavy cream

• 2 tbsp all-purpose flour

• 4 slices bacon

• 1 cup button mushrooms, sliced

• Salt, black pepper, and 1/4 tsp ground allspice

Step-by-Step Directions

1. Prepare Pate Mix: Combine ground liver, pork fat, grated onion, egg, cream, flour, allspice, salt, and pepper in a food processor until smooth.

2. Bake Pate: Pour mixture into a buttered loaf pan. Place in a water bath and bake at 350°F (175°C) for 45 minutes until set.

3. Fry Toppings: Fry bacon slices until crisp; remove. In same pan fat, sauté sliced mushrooms until browned.

4. Assemble: Spread a thick warm slice of liver pate over buttered dark rye bread.

5. Top: Arrange crisp bacon and sautéed mushrooms on top and serve.

Optional

• Pickles: Top with pickled cucumbers or pickled beet slices for acidity.

Cooking Tips

• Water Bath: Baking pate inside a hot water bath (bain-marie) prevents edges from drying out.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~430 kcal

• Total Fat: 28g

• Saturated Fat: 11g

• Cholesterol: 210mg

• Sodium: 620mg

• Total Carbohydrates: 26g

• Dietary Fiber: 4g

• Sugars: 3g

• Protein: 20g