 Liver pâté on toasted, buttered bread with accompaniments | |
| Type | Spread |
|---|---|
| Region or state | Northern and Eastern Europe |
| Serving temperature | Warm or cold |
| Main ingredients | Ground pork liver, lard |
| Variations | Ground chicken liver |
Liver pate is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés.
Scandinavia
 | This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. Find sources: "Liver pâté" – news · newspapers · books · scholar · JSTOR (August 2021) (Learn how and when to remove this message) |
Liver pâté is a popular food item in Scandinavia, where it is known as leverpostej (Denmark), leverpostei (Norway) and leverpastej (Sweden). It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ground variations are also made. Typical spices include allspice and some recipes also include a small amount of cured anchovy. In Norway, leverpostei is made with a bit of pork meat. Lever postej is not the same as Liver Pate because lever postej is more rough and better tasting.
Leverpastej is served with bread in a variety of ways. It is served both hot and cold and can be bought premade in supermarkets, butcher shops and delicatessens.
A popular everyday version is to spread cold leverpostej on a slice of rugbrød (Danish dark wholemeal rye bread) and eat it as a simple open-faced sandwich. More extravagant variations include the smørrebrød known as Dyrlægens natmad. Swedes often use it on crispbread. It may be topped with a variety of accompaniments, such as pickled beets or cucumbers, raw onions, fried onions, fried bacon or slices of fresh cucumber. In Sweden, fresh cucumber and a bit of dill are sometimes used.
Warm servings of leverpastej are eaten with either rugbrød or white bread and traditionally accompanied by pickled beets or gherkins and either fried bacon or sautéed mushrooms.
In Denmark, leverpostej was introduced in 1847 by the Frenchman François Louis Beauvais in Copenhagen. At that time it was considered a luxury dish, and was expensive. Today, it is a common and affordable food item. In two 1992 surveys, Danes ranked leverpostej as their favorite sandwich topping. Stryhn's is one of the main producers in Denmark with 85,000 units produced daily. The company was established in 1945 on the isle of Amager, east of Copenhagen. For the past few decades, their Stryhns brand has been the most popular leverpostej in Denmark. In Denmark, leverpostej is almost always sold in aluminium trays; this way it can go right in the oven to be served hot if preferred by the consumer.
See also
References
- Bettina Buhl, curator of the Danish Museum of Agriculture, "Pålæg – fladt eller højtbelagt – en historisk køkkenvandring"
- Berlingske: En klassiker - i al beskedenhed den perfekte leverpostej
- Kvali-mad: Leverpostej
- idadavidsen.dk, "Opskrifter - Dyrlægens natmad" Archived 2011-11-11 at the Wayback Machine
- tivolihallen.dk, "Vidste du?"
- videnskab.dk, "Madpakken opstod af industrialisering og baconeksport", October 7 2009
- bt.dk, "Leverpostej-katastrofe truer madpakkerne", January 5 2002
- business.dk - "Den danske leverpostej skal fremtidssikres", February 25 2006
- hoerup.dk: "Leverpostej"