On my flight to the Faroe Islands, I read in the Atlantic Airways magazine how many young Faroese chefs return from their vocational training on the continent with all kinds of knowledge about continental cooking, but, of course, with hardly any emphasis on their local cuisine.
While I was staying with a friend on the Faroes, she gave me two jars of Leverpostej and the following liver pâté recipe to take back to Germany.
Ingredients:
– two jars of liverwurst (one jar at 180 gr net weight)
– a topping of finely cut onions, mushrooms, bacon bits, and apples; sautéed in a pan
– a small bake-proof dish (about 20 cm in diameter)
before and…
Instruction:
– preheat oven to 170 C
– place liverwurst into the bake-proof dish
– add sautéed topping and put into the oven for 20 minutes
– serve with potatoes or bread
and now ready to eat
Thanks, Mariann, for sharing this wonderful recipe!