Leverpostej (Turkey)
Leverpostej (LAI-vuh-poh-stye)
Danish Liver Pâté (Turkey)
Smooth, savoury turkey liver pâté baked in a loaf pan until set, sliced thick and served warm on rye bread with pickled beetroot.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cutting board
Garnishes: pickled beetroot, crispy onions
Accompaniments: rye bread, pickled cucumbers
Instructions
-
1
Sauté onion in butter until soft. Make a roux by adding flour, cook 2 min, then add milk to make a thick sauce. Cool.
-
2
Blend turkey livers in a food processor until smooth.
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3
Mix liver purée with the cooled sauce, eggs, allspice, cloves, salt, and pepper.
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4
Line a loaf pan with turkey rashers, pour in the liver mixture.
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5
Place in a water bath (bain-marie). Bake at 180°C (350°F) for 50-60 min until set.
-
6
Cool slightly, then unmold. Serve warm or cold on rye bread with pickled beetroot and pickled cucumbers.
Did You Know?
Danes eat over 3,000 tonnes of leverpostej per year — it is the single most popular smørrebrød topping.
Chef's Notes
Equipment Tips
- food processor
- loaf pan
- baking dish for water bath
Garnishing
pickled beetroot, crispy onions
Accompaniments
rye bread, pickled cucumbers
The Story Behind Leverpostej (Turkey)
Leverpostej was introduced to Denmark from French pâté traditions in the 19th century. Danish cooks adapted it using local ingredients, baking it in a loaf pan rather than a terrine. This turkey liver version delivers the same creamy, spiced flavour that makes leverpostej the most consumed pâté in Scandinavia.
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