Pork liver paté baked in a loaf and served cold on dark rye bread with pickled beetroot or a slice of fried bacon. The texture is dense and spreadable; the flavour is deeply savoury with a hint of allspice.

Leverpostej has been made in Danish home kitchens since the 17th century as a way to use the full pig. Commercial production began at the Stryhns factory in Roskilde in the late 19th century and the dish is now one of the most consumed Danish foods, appearing on roughly 40 percent of all smørrebrød ordered in Denmark. The Aarhus lunch tradition treats it as the third leg of the classic herring-roast beef-leverpostej trio.

Where to eat Leverpostej in Aarhus

2 editor picks for Leverpostej in Aarhus, ranked by editorial score. All Aarhus signature dishes · Leverpostej across every city.

  • Restaurant Klokken

    Order The all-you-can-eat smørrebrød at lunch, which lets you try every topping at a set price.

    Restaurant Klokken on Mindegade serves classic Danish smørrebrød at lunch and a Danish dinner menu in intimate private booths, with roast beef.

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  • Vesterlauget

    Order Smørrebrød at lunch; the kitchen changes the evening special daily depending on what the suppliers deliver.

    Vesterlauget on Vestergade is a classic Danish lunch and dinner restaurant with smørrebrød at midday and a daily-changing short menu in the evening.

    DetailsBookDirections

More places near Restaurant Klokken and Vesterlauget

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 113 hrIntermediate

Ingredients

  • 500g pork liver, trimmed
  • 300g pork back fat
  • 1 large onion, finely diced
  • 4 anchovy fillets
  • 2 eggs
  • 60g plain flour
  • 200ml whole milk
  • 60ml double cream
  • 2 tsp fine sea salt
  • 1 tsp ground allspice
  • 1 tsp ground white pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 8 thin rashers of streaky bacon, to line the tin
  • 4 fresh bay leaves
  • Pickled beetroot, to serve

Method

  1. Heat oven to 160C. Line a 1kg loaf tin with overlapping bacon rashers, leaving overhang to fold over the top.
  2. Soften the onion in 1 tbsp neutral oil for 8 minutes until translucent and sweet. Cool.
  3. Mince the liver, back fat, anchovies, and cooled onion together twice through a fine 4mm plate; this double-mince is what gives proper paté texture.
  4. Whisk eggs, flour, milk, and cream into the minced mix.
  5. Add salt, allspice, white pepper, nutmeg, and cloves. Mix vigorously for 4 minutes to a smooth batter.
  6. Pour into the bacon-lined tin. Lay bay leaves across the top, then fold bacon overhang to cover.
  7. Place the loaf tin in a deep baking tray; pour boiling water around it to come halfway up the sides. Bake 75 to 90 minutes until a probe reads 75C in the centre.
  8. Cool 30 minutes in the tin, then refrigerate at least 8 hours before unmoulding. Slice cold for smorrebrod.

Editor tip. The water bath is non-negotiable; baked dry, the paté splits and weeps fat instead of slicing cleanly into smooth grey-pink slabs.

Common allergens: Gluten, Dairy, Eggs.