Liver pâté
Scandinavia. Liver pâté is a popular food item in Scandinavia, where it is known as (Denmark), (Norway) and (Sweden). It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ground variations are also made. Typical spices includes allspice and some recipes also includes a small amount of cured anchovy. In Norway, is made with a bit of pork meat. A popular everyday version is to spread cold on a slice of "rugbrød  (Danish dark wholemeal rye bread) and eat it as a simple open-faced sandwich. More extravagant variations include the smørrebrød" known as "Dyrlægens natmad". Swedes often use it on crispbread. It may be topped with a variety of accompaniments, such as pickled beets or cucumbers, raw onions, fried onions, fried bacon or slices of fresh cucumber. In Sweden, fresh cucumber and a bit of dill are sometimes used. Warm servings of are eaten with either or white bread and traditionally accompanied by pickled beets or gherkins and either fried bacon or sautéed mushrooms. In Denmark, was introduced in 1847 by  the Frenchman François Louis Beauvais in Copenhagen. At that time it was considered a luxury dish, and was expensive. Today, it is a common and affordable food item. In two 1992 surveys, Danes ranked as their favorite sandwich topping. Stryhn's is one of the main producers in Denmark with 85,000 units produced daily. The company was established in 1945 on the isle of Amager, east of Copenhagen. For the past few decades, their "Stryhns" brand has been the most popular in Denmark. In Denmark, is almost always sold in aluminium trays; this way it can go right in the  oven to be served hot if preferred by the consumer.