Liver pâté
pâté and meat spread popular in northern and eastern Europe
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
Liver pâté is a popular food item in Scandinavia, where it is known as leverpostej (Denmark), leverpostei (Norway), leverpastej (Sweden) and lifrarkæfa (Iceland). It is made from a mixture of pork liver, lard (or fatback), 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.
Leverpostej 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.
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This entry incorporates text from “Liver pâté” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.