“Leverpastej” is a paste that is used as spread on crackers and bread and also on the Buffé tables when you have Smörgåsbord and Christmasbuffé in both Sweden and Norway. It is really good and it is actually easy to make yourself. My mom always used to make it for Christmas.
- 500 g pork liver, trimmed or chicken liver like I used this time
- 1 yellow onion, finely chopped
- 1 apple
- butter for frying
- 25 g anchovy fillets (3 to 4 pcs)
- 200 g pork, boneless or lard
- 3 eggs
- 1 dl wheat flour
- 2 tablespoons butter
- 2 teaspoons dried marjoram
- 2 tablespoons salt
- Teaspoon freshly ground black pepper
- 2 ½ dl whipping cream
Preheat the oven to 175˚. Cut the liver into centimeter-sized pieces. Heat the butter in a frying pan and fry the onion shiny and translucent on low heat. Take the onion and let it cool. Mount the knife in the food processor or use the mixer.
Cut the anchovy fillets and the meat into small pieces. Put them in the food processor bowl together with the liver, lard, onion and chopped apple and mix to a smooth paste. Add eggs, flour, butter and spices. Run the machine and add the cream in a thin stream through the feed tube. Or mix in a bowl by hand. Mix until the batter is smooth.
Fry a small sample of the batter in butter in a frying pan, taste and adjust the seasoning with salt and spices.
Set a oven pan in the lower part of the oven. Pour the batter into a greased ovenproof dish (a breadloaf pan) and place it in the oven pan. Fill the outer oven pan with water and bake the loaf in the pan in water bath to an internal temperature of 72˚, about 1 hour.
Let the Loaf of Leverpastej cool in the pan. Serve the Leverpastej as a sandwich spread or as a dish on the Buffé table and let people cut their own pieces.
My tip since I am alone and like to eat this more daily:
Instead of making one large pan pour the batter into smaller molds, for instance cupcake molds and bake in the oven. After cooling freeze and you can take out one and one and use as spread on crackers and bread whenever you like.