Liver pâté

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Liver pâté is a popular food item in Scandinavia, where it is known as {{Lang|da|leverpostej}} (Denmark), {{Lang|no|leverpostei}} (Norway) and {{Lang|sv|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.Berlingske: [https://www.b.dk/livsstil/en-klassiker-i-al-beskedenhed-den-perfekte-leverpostej En klassiker - i al beskedenhed den perfekte leverpostej]Kvali-mad: [http://www.kvalimad.dk/page/leverpostej/uuid/43abb3d7-4f7c-11e6-9a7f-d86d3777d563 Leverpostej] In Norway, {{Lang|no|leverpostei}} is made with a bit of pork meat.

{{Lang|da|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.

Image:2006-02-05 13-11 100 1202.JPG and rugbrød with {{Lang|da|leverpostej}}]]

A popular everyday version is to spread cold {{Lang|da|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.[http://www.idadavidsen.dk/index.php?page=3 idadavidsen.dk, "Opskrifter - Dyrlægens natmad"] {{webarchive|url=https://web.archive.org/web/20111111052234/http://www.idadavidsen.dk/index.php?page=3 |date=2011-11-11 }} 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.

Warm servings of {{Lang|da|leverpastej}} are eaten with either {{Lang|da|rugbrød}} or white bread and traditionally accompanied by pickled beets or gherkins and either fried bacon or sautéed mushrooms.

In Denmark, {{Lang|da|leverpostej}} was introduced in 1847 by the Frenchman François Louis Beauvais in Copenhagen.[http://www.tivolihallen.dk/default.asp?id=15 tivolihallen.dk, "Vidste du?"] At that time it was considered a luxury dish, and was expensive. Today, it is a common and affordable food item.[http://videnskab.dk/kultur-samfund/madpakken-opstod-af-industrialisering-og-baconeksport videnskab.dk, "Madpakken opstod af industrialisering og baconeksport", October 7 2009] In two 1992 surveys, Danes ranked {{Lang|da|leverpostej}} as their favorite sandwich topping.[http://www.bt.dk/nyheder/leverpostej-katastrofe-truer-madpakkerne bt.dk, "Leverpostej-katastrofe truer madpakkerne", January 5 2002] 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 {{Lang|da|leverpostej}} in Denmark.[http://www.business.dk/diverse/den-danske-leverpostej-skal-fremtidssikres business.dk - "Den danske leverpostej skal fremtidssikres", February 25 2006]{{Failed verification|date=August 2016}}[http://hoerup.dk/leverpostej/ hoerup.dk: "Leverpostej"] In Denmark, {{Lang|da|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.{{cn|date=March 2025}}

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• Chopped liver
• Liverwurst
• Braunschweiger (sausage)
• Foie gras
• List of spreads
• Offal

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Category:Danish cuisine

Category:Liver (food)

Category:Spreads (food)

Category:Swedish cuisine

Category:Norwegian cuisine