Leverpostej appears as a signature dish in 1 Denmark cities. See each city's local variant and where to eat it.
Leverpostej · Copenhagen
Danish pork liver pate baked in a tin, served warm on rugbrød with crisp bacon, sauteed mushrooms and pickled beetroot. The lunch-table mainstay of every Danish household.
Leverpostej is the Danish baked liver pate, traceable to 19th-century kitchens when pork liver was a staple offcut from the family pig. The pate is baked in a water bath and served warm on rye bread with bacon and pickled beets, the canonical pålæg (open-sandwich topping) of every Danish lunchbox. Schønnemann plates the smørrebrød reference version with crisp bacon and mushrooms; supermarket leverpostej tins are universal household stock.
Where to eat in Copenhagen:
- Schønnemann
- Aamanns 1921
- Restaurant Sankt Annæ
- Mad & Kaffe