pate recipes (18)

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Avocado and Pilchard Pâté

Recipe by: Lowie Pete

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This recipe is aimed at those who don't like any or most of the following ingredients... avocados, tinned pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives. This is because once you try it - you'll love it. As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers.

Blanquette with pâté croutes

Recipe by: Norma MacMillan

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The classic blanquette is a stew of poultry, veal or pork in a rich white sauce. In this contemporary version tender vegetables and chestnuts in a creamy sauce are partnered by savoury chicken liver croutes.

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Chanterelle Mushroom Pate

Recipe by: Anne-Marie Bullis

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Golden chanterelle mushrooms and minced pork combine to create this deliciously rich pate.

Cheese and mushroom pâté

Recipe by: Chrissie Lloyd

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This is a very good way of using up scraps of cheese, as well as making a healthy, satisfying snack or lunch.

Chicken liver pâté

Recipe by: Maggie Pannell

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Chicken livers are so economical, but you'd never know it when you taste this rich and delicious pâté. It feels like the ultimate indulgence, spread on elegant toasts.

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Delicious Chicken Liver Pâté

Recipe by: MISS AMY

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This pâté makes a delicious and elegant starter. Serve with thin slices of toasted baguette.

Lemon mackerel pâté

Recipe by: Norma MacMillan

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Whether you are planning a simple family meal or an elegant dinner party, this fresh-tasting smoked fish pâté makes the perfect light starter, served with slices of Granary toast. For an extra special presentation, spoon it into scooped-out lemon shells, which will also enhance the tangy lemon flavour.

Lentil Pâté

Recipe by: Cathi

Reviews(1)

A pâté of lentils, richly flavoured with truffle oil.

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Mackerel pate

Recipe by: mosage

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I first tried this fabulous recipe at a friends house in Filey and was blown away with the taste. If you love mackerel, then you will love this! A super fast delicious starter or snack.

Mushroom and Chicken Liver Pâté

Recipe by: angusd

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This is my own version of a richly flavoured chicken liver pâté.

Parsley-coated smoked mackerel pâté

Recipe by: Chrissie Lloyd

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Mackerel, fished from British waters between April and July, is naturally healthy. Rich in omega-3 fatty acids, it can protect against heart disease and help in the treatment of skin problems and arthritis.

Quick smoked salmon pâté

Recipe by: Brenda Houghton

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Smoked salmon trimmings blended with fresh herbs and white beans make a delicious pâté that needs no cooking.

Salmon and watercress pots

Recipe by: Norma MacMillan

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This fresh salmon pâté is simple and quick to make. Served with a refreshing watercress salad and crisp Melba toasts or thinly sliced rye bread, it is an excellent starter before a vegetable or grain-based dish.

Smoked Mackerel Pâté

Recipe by: Karen C

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Smoked mackerel gives wonderful flavour to this recipe. Serve with crackers, toast or fresh crusty bread. The pâté can be made milder by the addition of more mascarpone or cream cheese.

Spreading chicken liver pate

Recipe by: zeimusu

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A family recipe, this pate has a roux base, and is softer than geletine based pate, making it great for spreading on toast. Pate is a flexible dish - this could be made with lamb or calf liver, or peppers could be mixed in with the onions

Turkey and lentil pâté

Recipe by: Azmina Govindji

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This coarse-textured pâté, deliciously flavoured with garlic and fresh coriander, combines minced turkey and turkey livers with lentils for a starter that has considerably less fat than a traditional pâté. Serve with toasted slices of brioche or other bread, plus some crisp vegetable sticks and crunchy radishes.

Vegetarian Pea Pâté

Recipe by: SABRINATEE

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This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.

Walnut mushroom pate

Recipe by: w

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I got this recipe from a winery at a tasting. It is so delicious on baguette with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!