I make lovely liver pate, but I've never come up with a good low-carb "vehicle" for it. I used to have oat cakes or toast.

Does anyone know of a recipe which would complement the pate, not overwhelm it, or even a serving suggestion I might not have considered?

I'll be grateful for any tips, thanks

I make liver pate, as well. At this point, I haven't come up with any recipes, but I do slice up raw vegetables (usually yellow summer squash, zucchini, broccoli, cauliflower, as they're my favourites) and eat them with it. The crunch factor with the pate is great to me.

I like cucumber for cheeses and pate and also egg salad, chicken salad and tuna salad. It provides a nice flat "cracker-like" base.

A fork!


Sorry, couldn't help myself.

BTW, my youngest eats her spinach dip with a fork when I send her with veggies and dip to school, she say's it just tastes good that way. So, it might not be that far of a stretch.

Try these: http://buttoni.wordpress.com/2012/0...n-almond-thins/

They great plain, with butter, with cheese or would be good with pate I suspect.

How do you make pate?

I also like pate (and soft cheeses) on celery. I like the spicy taste with pate- so I use radishes too.
YUM

I've substituted celery and cucumber as the delivery system for all the things that I used to think could only get to my mouth on a cracker.

I was grating some asiago cheese to go with dinner tonight and wondered how it would taste as a cheese crisp. Then I thought about your pate problem. So, what about cheese crisps? You can make them easily and with so many different types of cheese the flavours are endless.

I have always had pate on slices of green pepper... and it's pretty good on top of halved, hard boiled eggs.

Best of all, on daikon radishes.

And if worse comes to worse and you want to splurge 7g of carbs on rye, there's always Ryvita.

I wonder how it would taste on a slice of jicama? The cheese crisps might work too.

flax crackers or flax flatbread?

jicama
kohlrabi
granny smith apple (In moderation)
endive leaves
red bell pepper
celery
cucumber

Yummy. I adore a great pate. Care to share your recipe? TIA!

Thanks so much for these ideas. I'll definitely try some of them - crispy cheesy thins sound good. I cannot get Jicama, but I might try frying something similar to make a crisp and see if that's good. I'll try some of the other fruit/veg ideas too. I like the liver flavour on tomato slices, but I preferred it on toast and oat cakes, and my aim with the low carb diet is to find more delicious ways of eating things than before, (which are also easy, lol). I'll enjoy looking over all these suggestions and experimenting. Many thanks again.

Chicken Liver Pate

This recipe can be used for any other type of liver, but it's too sweet to work well with more meaty livers. If I was regularly making it with a different liver, I'd swap the spices for a more earthy herb, omit the brandy, maybe add a beef stock cube and experiment a bit to make a more robust pate - maybe even swapping the bacon (& mushrooms?) for a quarter lb of something like ground (minced) beef or lamb.

butter
1 large onion - chopped
1 clove garlic - crushed
3 rashers bacon
1lb chicken livers (usually found in the frozen section of the supermarket)
4 oz mushrooms
pinch of allspice or nutmeg
salt and pepper
1 tblsp brandy

Fry onion and garlic in butter for a few minutes. Add the bacon and cook for 3 minutes. Add the mushrooms, liver, spice and seasoning. Cook through, adding brandy towards the end.

Cool, blend and chill.

Penny - that recipe for Rosemary Onion Almond Thins looks and sounds really good. It's a bit fiddly, but presumably they freeze, and I'd only be eating a few at a time, so they'd last me a while.. Thanks so much for developing that recipe and sharing it. (((hugs))) I have all the ingredients already, so next time I get some liver, I will have a shot at them.