Leverpastej

Leverpastej, also known as liver paste, is a smooth, spreadable liver pâté widely consumed in Nordic cuisine, especially in Denmark and Sweden. Traditionally formed into a loaf and sold in jars or tins, it is made from pork liver blended with fat, onions, breadcrumbs, milk or cream, and eggs, then seasoned and baked until set.

Common seasonings include salt, white pepper, allspice or nutmeg, and sometimes cognac or brandy. The result is a dense, creamy spread that can be sliced or spooned onto bread.

In Denmark, leverpastej is a staple of open-faced sandwiches (smørrebrød) and is frequently served on rye bread with cucumber, pickled onions, and, in many homes, crispy bacon on top (leverpostej med bacon). Sweden has a similar preparation and usage.

There are regional and brand variants, including leaner versions and products with alternative meats or vegetarian substitutes. Commercial leverpastej is sold in jars, tubes, or cans and may include stabilizers or preservatives.

Storage and handling: Unopened leverpastej can be kept in a cool place until use. After opening, refrigerate and use within a few days; follow manufacturer guidance for shelf life.