Leverpostej is a "pâté" made of pork liver and lard, which
is a popular spread in northern Europe. Leverpostej is very similar to the
German Braunschweiger. In Denmark the liver is formed into a paste to which herbs,
salt, pepper and other desired seasoning are added. It is then put into a loaf
pan and baked in an oven.
The leverpostej is sliced or spread on Danish dark rye bread (rugbrød) and eaten
as an open faced sandwich. It might also be topped with any of a variety of
pickled items, such as beets, onions, or cucumbers. It is also traditional to
place a slice of corned beef (salt kød) on top of the
A more extravagant variation is the prepared Danish open face sandwich
Dyrlægens natmad (lit. "Veterinarian's midnight snack")
a piece of dark rye bread, a layer of leverpostej is topped with a slice of
corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated
with raw onion rings and cress.
Leverpostej is also served warm on rye bread, or sometimes on warm baguettes
called Franskbrød. Traditional toppings include bacon slices and sautéed