Smørrebrød med Leverpostej

Ingredients

• 10 oz pork liver, trimmed
• 3 oz pork fatback or bacon, chopped
• 1 medium yellow onion, divided
• 3 tbsp butter
• ¼ cup chicken or pork stock
• 1 tsp anchovy paste
• 2 sprigs thyme, fresh
• 1 to taste salt and black pepper
• 4 slices rye bread, dark
• ½ cup cornichons or pickled cucumber
• 2 tbsp aspic or meat jelly (optional)

Instructions

1. 1

   Cut liver into 1-inch chunks. Pat dry with paper towels.

2. 2

   Dice half the onion finely. Heat 1 tbsp butter in a large skillet over medium-high.

3. 3

   Add chopped fatback and diced onion; cook, stirring, until onion is soft, ~4 minutes.

4. 4

   Add liver chunks and thyme. Sear without stirring, 2 minutes per side until edges brown.

5. 5

   Pour in stock and anchovy paste. Simmer gently 8–10 minutes until liver is cooked through.

6. 6

   Cool mixture 5 minutes. Discard thyme sprigs. Transfer to a food processor.

7. 7

   Blend with remaining 2 tbsp butter until smooth and creamy. Season with salt and pepper.

8. 8

   Transfer pâté to a bowl. Chill while you caramelize the onion.

9. 9

   Slice remaining onion half into thin rings. Wipe out the skillet.

10. 10

    Melt 0.5 tbsp butter over medium. Add onion rings, stirring often, until dark golden, ~12–15 minutes.

11. 11

    Season with a pinch of salt and pepper. Transfer to a small dish.

12. 12

    Toast rye bread lightly until edges are crispy. Place on a board or serving plate.

13. 13

    Spread a generous layer of pâté on each slice, leaving a 0.5-inch border.

14. 14

    Top each with a small mound of caramelized onion, then 2–3 cornichon slices.

15. 15

    If using aspic, brush or dot it lightly over the top. Serve immediately.

Tools you’ll need

• large skillet (12 inches)
• cutting board
• sharp knife
• paper towels
• food processor
• small bowl
• wooden spoon
• toaster or toaster oven
• serving plate or board

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