Velvet Underground Appetizer (Print version)

Creamy pâté layered with sweet jams and crunchy nuts, accented with fresh herbs and toasted baguette slices.

# What You Need:

→ 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 - 1.8 oz roasted hazelnuts, roughly chopped
05 - 1 oz toasted walnuts, broken into pieces

→ Accompaniments

06 - 1 small baguette, thinly sliced and toasted (optional: gluten-free crackers or vegetable sticks)
07 - Fresh herbs such as chives or parsley, finely chopped, for garnish

# How to Make:

01 - Evenly spread half of the pâté over 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 achieve a marbled appearance.
03 - Sprinkle half of the chopped hazelnuts and walnuts evenly across the jam layer, gently pressing them in to create embedded texture.
04 - Repeat the layering process with the remaining pâté, jams, and nuts to form a second textured layer with some nuts hidden beneath the surface.
05 - Smooth the surface with a spatula and garnish with a small amount of chopped nuts and fresh herbs.
06 - Serve promptly alongside toasted baguette slices, gluten-free crackers, or vegetable sticks.

# Expert tips:

01 -
  • It looks impressive enough for guests but takes just 15 minutes, so you can stop stressing about timing.
  • The hidden nuts create those little surprises that make people pause mid-bite and ask what just happened.
  • It pairs perfectly with wine, which means you can actually enjoy a glass while serving instead of frantically plating in the kitchen.
02 -
  • Cold pâté is stiff and hard to spread, so take yours out of the fridge 10 minutes before you start, or it'll tear and frustrate you in ways that feel disproportionate to the dish.
  • The textural contrast is the whole point, so don't skip the nuts or try to blend them in—the surprise when someone bites down is what makes people ask for the recipe.
03 -
  • Use a warm knife dipped in hot water to spread the pâté smoothly—you'll feel like a pastry chef and actually achieve results that match your ambitions.
  • Make this in individual ramekins instead of one shared dish if you want each person to feel like they're getting something precious just for them, which they are.
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