Leverpostej Smørrebrød

Name: Leverpostej Smørrebrød
Total time: 27 min
Yield: 2 servings
Cuisine: danish
Ingredients: 150 g Button Mushrooms; 2 pcs Rye Bread; 20 g Salted Butter; 200 g Liver Pâté; 4 pcs Bacon; 6 pcs Pickled Beetroot; 1 pcs Onion; 10 g Parsley; 0.5 tsp Black Pepper; 0.5 tsp Kosher Salt

Warm liver pâté on buttered rye with crisp bacon, mushrooms and sharp pickled beet.

Ingredients

150 g Button Mushrooms
2 pcs Rye Bread
20 g Salted Butter
200 g Liver Pâté
4 pcs Bacon
6 pcs Pickled Beetroot
1 pcs Onion
10 g Parsley
0.5 tsp Black Pepper
0.5 tsp Kosher Salt

Method

Finely dice {onion}, chop {parsley}, and pat {button_mushrooms} dry before slicing so they brown instead of steam.
Lay {bacon} in a large skillet over medium heat and fry until the fat renders and the strips turn deep golden and crisp, turning as needed.
Pour off all but a thin film of bacon fat, then sauté the prepared {button_mushrooms} in the same skillet over medium-high heat with {kosher_salt} and {black_pepper} for deeper flavor until browned and nutty.
Lower to medium-low heat, add {liver_pate} to the skillet, season lightly with {black_pepper}, and warm gently until hot and supple without scorching.
Spread {salted_butter} edge to edge on {rye_bread} so the crumb stays protected and the topping sits neatly.
Spoon the warm {liver_pate} over the buttered {rye_bread}, top with {bacon}, {button_mushrooms}, {pickled_beetroot}, and {onion}, then finish with {parsley} for freshness and crunch.