A well-known Scandinavian pate, Leverpostej (lee-ver-poo-sta-ee) is often served as part of a Smorrebrod meal. For a milder flavoured pate calf’s liver may be used instead of the pig’s liver.

1 oz. butter

1 medium-sized onion, finely minced

3 tablespoons flour

5 fl. oz. double cream

5 fl. oz. sour cream

1 tablespoon finely chopped fresh dill

1 teaspoon salt

1 teaspoon black pepper

1 lb. pig’s liver, cleaned and very finely minced

10 streaky bacon slices, very finely minced

1 tablespoon anchovy paste eggs, well beaten

4 streaky bacon slices

Preheat the oven to moderate 350°F (Gas Mark 4, 180DC).


1 tablespoon of the butter, generously grease a

2-pound loaf tin and set it aside.

In a large saucepan,, melt the remaining butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.

Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the cream, sour cream, dill, salt and pepper.

Return the pan to the heat and cook, stirring constantly, until the sauce is very thick.

Remove the pan from the heat. Stir in the liver, bacon and the anchovy paste. Beat in the eggs and combine the mixture thoroughly.

Spoon the mixture into the prepared loaf tin and smooth it down with a flat bladed knife. Lay the bacon slices on top to completely cover the meat mixture. Cover the top of the tin with aluminium foil, sealing the edges well.

Half fill a medium-sized roasting pan with hot water. Place the loaf tin in the pan and place the pan in the centre of the oven. Bake the pate for 1 to 2 hours, or until a skewer inserted into the centre comes out clean.

Remove the roasting pan from the oven. Lift the tin out of the pan and set the pate aside to cool to lukewarm.

Remove and discard the foil and the bacon slices. Run a sharp edged knife around the edge of the tin to loosen the sides of the pate. Place a serving dish, inverted, over the baking tin and reverse the two. The pate should come out easily.

Set the pate aside to cool completely before cutting into slices and serving.

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