Liver pâté

Ingredients

• 300 gpork liver
• 1onion
• 3 tbspplain flour
• 250 mlsemi-skimmed milk
• 1½ tspsalt
• ½ tspground cloves
• ¼ tspgrated nutmeg
• 150 gbutter
• 1egg
• 2 tbspfresh chives

Instructions

1. 1

   Prepare the liver

   Finely chop the pork liver and grate the onion very finely.

2. 2

   Mix the flour

   Stir the flour together with a quarter of the milk until smooth.

3. 3

   Combine ingredients

   Stir in the remaining milk, melted butter and all the other ingredients.

4. 4

   Bake the pâté

   Pour the mixture into a baking dish and place it on the middle shelf of a cold oven. Set the oven to 175°C and bake for about 1 hour.

5. 5

   Rest and garnish

   Turn off the oven and leave the pâté inside for 10–15 minutes before taking it out. Garnish with chopped chives and onion rings.

What is Danish liver pâté?

Leverpostej is a familiar Danish liver pâté, made by combining liver with a seasoned mixture and baking it until set. This version uses pork liver, onion, warm spices and butter for a rich, savoury result.

The method is straightforward: blend the ingredients, bake from a cold oven and let the pâté rest before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 0g protein, 0g carbs, 0g fat.

The butter contributes most of the fat, while the flour and milk provide carbohydrates; pork liver and egg contribute protein. The supplied nutrition figures list 0 g protein, carbohydrate and fat per serving, which do not reflect those ingredients. Pair a portion with bread and fresh vegetables for a more complete plate.

Getting the mixture smooth

Liver and onion: chop the liver and grate the onion very finely, as directed, so they mix evenly into the pâté.

Flour and milk: first stir the flour with just a quarter of the milk. This helps form a smooth base before the remaining liquid and other ingredients go in.

Balancing the seasoning

Warm spices: cloves and nutmeg add a distinctive savoury fragrance. Measure them carefully so they season the liver without overpowering it.

Butter: melt it before adding it to the mixture, and stir it in with the remaining milk and other ingredients.

Baking from a cold oven

Starting temperature: put the dish into a cold oven, then set the temperature to 175°C. The recipe specifies about 1 hour of baking.

Resting time: once the oven is switched off, leave the pâté inside for 10–15 minutes before removing it. This is part of the stated method, so allow for it when planning the total time.

Serving the pâté

Garnish: finish with chopped fresh chives and onion rings, as the recipe suggests.

On the table: serve it with bread and something crisp or sharp alongside, such as sliced cucumber or pickled vegetables, to contrast with its rich texture.

Recipe notes & tips

• Grate the onion finely so it blends evenly into the pâté.
• Mix the flour with a quarter of the milk first to reduce lumps.
• Melt the butter before stirring it into the mixture.
• Set the filled dish in the oven while it is still cold, then set the temperature to 175°C.
• Allow the pâté to rest in the switched-off oven for 10–15 minutes before removing it.

Variations

• Extra onion: Serve with additional onion rings for a sharper garnish.
• More herbs: Add extra chopped chives on top just before serving.
• Warm spices: Adjust the cloves slightly to suit your preference, keeping their flavour in balance with the nutmeg.
• Bread pairing: Serve with rye bread for a Danish-inspired plate.
• Pickled side: Add pickled vegetables for a tangy contrast to the rich pâté.

Common mistakes to avoid

• Lumpy flour: Mix it with a quarter of the milk first, then add the rest.
• Coarsely chopped onion: Grate it very finely so it incorporates more evenly.
• Starting with a hot oven: Place the dish in a cold oven before setting it to 175°C.
• Removing it straight away: Leave it in the switched-off oven for 10–15 minutes first.
• Skipping the garnish: Finish with chopped chives and onion rings as directed.

How to store

Cool any leftovers promptly, cover and refrigerate; use within 2–3 days. Reheat portions until piping hot, or serve the pâté chilled.

Frequently asked questions