Leverpostej on Rye

Ingredients

• 1.1 lb raw pork liver, trimmed and cut into chunks
• 6 oz pork back fat, diced
• 1 medium onion, quartered
• 2 eggs
• 2 tbsp plain flour
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• Pinch of ground allspice
• 8 slices dense dark rye bread, buttered
• 3.5 oz bacon, diced
• 5 oz mushrooms, sliced

Before you cook

• Trim the liver of any membrane and cut it into chunks.
• Grind the liver, back fat and onion together twice through a fine grinder, or pulse in a food processor to a fine paste with some texture left.
• Whisk the eggs, flour and milk into a thin batter.
• Blend the batter into the ground liver mixture along with the salt, pepper and allspice.
• Preheat the oven to 350°F (175°C).

Steps

1. Grease a loaf tin and pour in the liver mixture.
2. Set the loaf tin inside a larger roasting pan.
3. Pour boiling water into the roasting pan until it comes halfway up the sides of the loaf tin.
4. Bake for 70 minutes until the top is set and golden and the center reaches 165°F (74°C).
5. Lift the loaf tin out of the water bath as soon as it comes out of the oven.
6. Cool the pâté to room temperature, then refrigerate it for at least 6 hours, or overnight, until firm.
7. Fry the diced bacon in a skillet over medium heat until crisp.
8. Add the mushrooms to the bacon and cook for 5 minutes until golden.
9. Spread the chilled pâté thickly over buttered rye bread.
10. Top with the hot bacon and mushrooms and serve at once.