A rich paste made of liver, pork, game or other meats, cooked in a terrine (a ceramic baking dish similar to a loaf tin) or wrapped in pastry and cooked. Fish can also be used as the basis of a pâté, combined with soft cheese, mayonnaise or soured cream. Pâté can be smooth or coarse and is delicious simply spread on warm toast or crusty bread. It can also be used as a component in main dishes such as Beef Wellington in which fillet steaks are spread with a type of mushroom pâté (duxelles) and enclosed in pastry.
See all recipes for pâté (25)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.