Calf Liver with Herbs Leverpostej Med Krydderier

Experience the timeless elegance of Danish cuisine with this "Calf Liver with Herbs Leverpostej Med Krydderier" recipe, a savory pâté that blends traditional flavors with modern refinement. Delicately sautéed calf liver is puréed with caramelized onions, garlic, fresh parsley, and thyme, then enriched with heavy cream and a splash of dry white wine for a lusciously smooth texture. Baked in a water bath for a perfectly creamy consistency, this luxurious liver pâté is ideal for spreading on crackers, crusty bread, or traditional rye bread. Perfect as an appetizer or a sophisticated addition to a charcuterie board, this dish showcases the best in classic Scandinavian flavors while adding a touch of gourmet flair.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams calf liver
• 50 grams unsalted butter
• 1 large onion
• 2 pieces garlic cloves
• 100 milliliters heavy cream
• 2 tablespoons fresh parsley
• 1 teaspoon fresh thyme
• 15 grams all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 piece bay leaves
• 50 milliliters dry white wine

Directions

Step 1

Rinse the calf liver under cold water and pat dry with paper towels. Trim off any connective tissue or tough membranes, then cut it into small chunks.

Step 2

Peel and finely dice the onion and garlic cloves. Chop the fresh parsley and thyme, setting them aside for later use.

Step 3

In a large skillet, heat 25 grams of butter over medium heat. Add the diced onion and garlic and sauté until soft and translucent, about 5 minutes.

Step 4

Add the calf liver pieces to the skillet. Cook for 3–4 minutes on each side until lightly browned but still slightly pink in the center. Remove the liver and onion mixture from the skillet and set it aside to cool slightly.

Step 5

Deglaze the skillet by adding the white wine and bay leaf. Let it simmer for 2–3 minutes, scraping any browned bits from the bottom of the pan. Discard the bay leaf and set the pan's contents aside.

Step 6

Transfer the liver and onion mixture to a food processor. Pulse until smooth. Gradually add the heavy cream, 25 grams of softened butter, and the skillet liquids, processing until creamy.

Step 7

Add the flour, fresh herbs (parsley and thyme), salt, and black pepper to the mixture. Process again until everything is fully combined and silky smooth.

Step 8

Preheat your oven to 180°C (350°F). Lightly grease a small loaf pan or terrine mold with butter.

Step 9

Pour the liver mixture into the prepared pan, smoothing the top with a spatula. Cover the pan with aluminum foil.

Step 10

Place the pan in a larger roasting dish, then pour hot water into the roasting dish to create a water bath. The water should reach halfway up the sides of the loaf pan.

Step 11

Bake in the preheated oven for 30 minutes. Carefully remove the loaf pan from the water bath and let it cool at room temperature before refrigerating for at least 2 hours to set.

Step 12

Serve the chilled Leverpostej with crackers, crusty bread, or rye bread. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(936.9g)

Amount per serving	% Daily Value*
Calories	1543.0

Total Fat 94.9g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 1370.7mg	0%
Sodium 3795.0mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 6.6g	0%
Total Sugars 19.0g
Protein 89.0g	0%

Vitamin D 160IU	0%
Calcium 151.5mg	0%
Iron 21.5mg	0%
Potassium 1887.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 23.8%

Carbs: 19.1%