Pâté and liver recipes

Two open tins of pate - one light orange, one white - against a wooden background.

Pâté with crackers and pickles | Radio 4

This is another tapas I prepared on Radio 4’s The Food programme. My advice is to open two tins of paté, one milder in flavour like salmon or trout and another with a kick like the sardine or any of the spicy ones. You can leave the pâtés in the tins but you should fully remove the lids. Choose very plain, thin crackers. I like the ones from Peter’s Yard and the N°1 Sourdough Crackers from Waitrose. Cornichons and olives go really well with this. Recipe by Patrick Martinez
Two open tins of pate, waiting to be savoured on a pinewood table top.

Pâté with courgette and shallot

Finely slice a courgette on a mandolin and quickly pan fry with shallot crescents and minced garlic. Spread sardine pâté on a slice of toast and lay the courgette slices, shallot and garlic on top. Recipe by Nom Q.
Three open tins of airy-looking pate - one white between two orange-coloured ones - on a pale wood background.

Pâté pasta sauce

Mix a salmon or mackerel pâté with some olive oil and a little pasta water to make a pasta sauce.
An open tin of cod liver. The tin is silver. The peeled back lid is gold. On a beige-coloured background.

Cod liver with salad greens

Break up some lettuce leaves, and add chopped bell peppers, finely sliced spring onion (or red onion or shallot - depending on what you have in), cucumber slices, boiled new potatoes and green beans. Then add a tin of drained cod liver, and finally a squeeze of lemon juice, and toss together.
An open tin of cod liver. The tin is silver. On a beige-coloured background.

Cod liver, boiled egg and pepper and onion marinade

From Ukraine. Marinade a sliced red bell pepper and onion in sugar, vinegar and salt for 30 minutes. Serve with 2 boiled eggs and cod live