leverpostej

Leverpostej is a Danish liver pâté that is spreadable and commonly eaten on the Danish open sandwich known as smørrebrød. It is usually made from pork liver and pork fat, blended with onions, breadcrumbs or flour, and seasoned with salt, white pepper and sometimes allspice. Commercial versions may also include cream or milk, eggs, and sometimes brandy or other flavorings. The mixture is typically baked in a loaf-shaped tin, allowed to set, and sold in metal tins or ceramic dishes. The result is a dense, rich product with a smooth texture and a mildly savory taste.

In Danish cuisine, leverpostej is a staple component of lunch and festive platters. It is most often served cold or gently warmed, sliced and spread on dense rye bread with accompaniments such as remoulade, pickled cucumber and onions. It can also be portioned for hot dishes or used as a topping for warm open sandwiches. Leverpostej is widely available in supermarkets and butcher shops, and many households prepare homemade versions, adjusting seasoning and fat content to taste.

Nutritionally, leverpostej is high in fat and protein. It is a traditional, locally produced product with a long history in Denmark and neighboring Nordic countries, where similar liver pates exist under different names.