Lunch · 15 min · scandinavian

Leverpostej Smørrebrød

Rye bread does the heavy lifting here, with liver pate rounding it out. A Scandinavian lunch that takes 15 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 slices Rye bread
• 8 oz Liver pate
• 4 slices Bacon
• 1/2 cup Pickled beets
• 2 tbsp Butter
• 2 tbsp Chives

Steps

1. Butter the rye and spread the leverpostej thick — timidity has no place here.
2. Top with warm, crisp bacon and pickled beet slices for sweet-sour contrast.
3. Finish with chives; the Danes put bacon on liver pâté and they are absolutely right.
4. Serve with an ice-cold beer — the Danes consider this a food group, not a beverage pairing.
5. Leverpostej is best at room temperature; cold pâté straight from the fridge tastes muted.

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