Thanks Kirsteen for the recipe

From the little I know about you, I would definitely suggest endives, I use them for hummus, tzazikki, spinach dip and now for pate!! Thanks for the wonderful recipe!

I forgot to say that you can add a few ounces of butter to the liver pate recipe, which makes it richer, or pour melted butter over the top.

Just a quick update.. I tried the little crackers. They turned out lovely, held their shape in spite of being so thin, and tasted very good.. In fact they were a bit too good to waste on the liver pate, which totally masked the delicate flavour. I think I'll just keep them to have on their own or with butter occasionally. In any case, they are a wee bit carby as I amn't on the nuts rung - I am still getting all my carbs from induction veggies.

For some reason, although I adore veggies, I really don't like the grainy texture of the pate with green leafy vegetables. There probably is a different serving idea which I would like - perhaps a roasted and crispy vegetable, or something in a creamy dressing, but nothing comes to my mind. I need to start to think "out the box".

I don't normally make flax bread, but I think I'll try making a flax bread to have with the liver pate. I can slice it thinly and freeze it, then toast a slice when I want it, so a loaf will go a long way.

Thanks again to everyone for all the suggestions.

I use raw veggies too, celery and cucumber mostly. Also this is good on the low carb diner's mr. peanut bread, surprisingly!

Kirsteen, what a lovely recipe!!! I will be trying this soon. Thanks! I do have some wonderful cracker recipes, they use flours from the nuts rung!

I will try to post them but I won't be able to get to them till next week. I'm just swamped right now!!

Agree about the Daikon radishes or any radishes. Radishes seem to go very well with pate. You can find a variety of colors and types at the grocery store or farmers market, thinly sliced they can make a nice party platter.

Radishes also grow very easily with very little care. I don't really like radishes myself, but my dad and DH do and have told me they have a much stronger taste out of the garden. (I grow them throughout the garden to repel insects from other plants. I've even had them go to seed and grow up between patio stones the following spring.)

Man that sounds good - I think I'll stop on the way home tonight and grab some livers....YUM.

Quick note - tried this over the weekend and OMG it was delish. I ate mine on cucumber slices.

Thank you for the easy/yummy recipe.