Velvet Underground creamy pâté (Printable)

Creamy pâté layered with fig and blackcurrant jams, topped with roasted hazelnuts and walnuts.

# Ingredient list:

→ Pâté Base

01 - 7 oz smooth duck or chicken liver pâté

→ Jam Layer

02 - 4 tbsp fig jam
03 - 2 tbsp blackcurrant jam

→ Crunchy Surprises

04 - 1.75 oz roasted hazelnuts, roughly chopped
05 - 1 oz toasted walnuts, broken into pieces

→ Accompaniments

06 - 1 small baguette, thinly sliced and toasted
07 - Fresh herbs (chives or parsley), finely chopped, for garnish

# Cooking steps:

01 - Spread half of the pâté evenly on the base of a shallow serving dish or individual ramekins.
02 - Dot half of the fig jam and blackcurrant jam over the pâté, swirling lightly to create a marbled effect.
03 - Sprinkle half the hazelnuts and walnuts evenly over the jam layer, pressing gently to embed them.
04 - Repeat layering with the remaining pâté, jams, and nuts to form a second layer, keeping some nuts beneath the surface.
05 - Smooth the top with a spatula and garnish with additional chopped nuts and fresh herbs.
06 - Serve immediately accompanied by toasted baguette slices, gluten-free crackers, or vegetable sticks.

# Expert advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent fifteen minutes.
  • The hidden crunch of nuts catches people by surprise and makes them want another bite.
  • You can make it ahead and let the flavors meld while you finish other dishes.
02 -
  • If your jams are too thin, they'll slide right through the pâté; keep them slightly chilled so they hold their place until the first bite.
  • Toasting your own nuts or buying freshly roasted ones changes everything—stale nuts disappear; fresh ones become the star.
03 -
  • Buy the best pâté you can find or make your own; it's the foundation and there's no rescue if it tastes off.
  • Toast your nuts yourself if possible—store-bought roasted ones lose something over time, and fresh toasting brings them back to life.
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