6

votes

what do you eat your liver pate on?

Answered on August 19, 2014
Created January 24, 2012 at 6:03 AM

I'm strict paleo and i make my own liver pate. But because i cant spread it on a cracker or toast, i have been eating it on carrot slices. I'm wondering what else it can be heaped onto that is also good?

19acef0aed67ef8dc1118d8e74edb349

(2954)

on July 08, 2012
at 11:56 PM

Now I wish I could "bookmark" my favorite answers so I'd remember this next time I eat pate! This is going to be soooo delicious!

A7768b6c6be7f5d6acc76e5efa66464c

on May 22, 2012
at 04:07 PM

Finally--a use for chicken breast that sounds awesome! I bet wrapping the breast in pancetta or prosciutto would be almost as good too...you know...if you didn't happen to have any bacon laying around ;)

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 27, 2012
at 01:56 AM

i will try apple next time

6120c989fd5b69f42a0834b69b87955b

(24553)

on January 25, 2012
at 03:22 AM

Making me drool....

183f5c49a7a9548b6f5238d1f33cb35e

(1716)

on January 24, 2012
at 07:37 PM

Ooh so gonna try this one!

9d43f6873107e17ca4d1a5055aa7a2ad

on January 24, 2012
at 05:49 PM

The round type is much stronger, but you can only make them if you have a bunch of equipment like a dehydrator http://greenlagirl.com/kaia-foods-crunchy-organic-kale-chips-packed-with-raw-flavor/

Medium avatar

(5639)

on January 24, 2012
at 04:51 PM

Nice!! I'll have to try this.

Medium avatar

(5639)

on January 24, 2012
at 04:51 PM

This sounds amazing.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on January 24, 2012
at 04:21 PM

I do this too. It's the only way I survive going to the Jewish Deli I love. Chopped liver on cucumber slices... Mmmmmm

77877f762c40637911396daa19b53094

(78467)

on January 24, 2012
at 03:49 PM

What Freshy said!

34d113e9a23aa9a221cd4c384c98a809

on January 24, 2012
at 02:44 PM

what kind of liver do you all make your pate from? I can get pastured beef and chicken liver, do those work?

87b7d250ea30415ed4c1afd809f4053f

(968)

on January 24, 2012
at 02:09 PM

oh, and Loving Earth in Australia does a nice not bendy not brittle kale chip

87b7d250ea30415ed4c1afd809f4053f

(968)

on January 24, 2012
at 02:07 PM

celery pieces. :)

7dc950fc76a046048e683d2a27dced37

on January 24, 2012
at 01:44 PM

I roll braunschweiger inside slices of Applegate roast beef.

9f54852ea376e8e416356f547611e052

(2957)

on January 24, 2012
at 10:18 AM

Hmm, have to try it with red wine, thanks for the tip!

9f54852ea376e8e416356f547611e052

(2957)

on January 24, 2012
at 10:17 AM

I eat it straight with a fork.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on January 24, 2012
at 09:52 AM

endive leaf boats

6120c989fd5b69f42a0834b69b87955b

(24553)

on January 24, 2012
at 09:01 AM

How do you get the kale chips to be strong enough? I've yet to find a place between bendy and too brittle. I ended up just getting a spoon to eat the pate with kale chip pieces sprinkled on top.

D8c04730b5d016a839b3c5b932bf59dd

(823)

on January 24, 2012
at 06:31 AM

My mouth just had a pleasure-gasm from THINKing about parmesan chips with pate. YUM :9 They are the easiest of the easy to make... You can actually do them in a microwave, don't have to use the oven.

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 24, 2012
at 06:23 AM

im on board with the wine already as i make my own wine without the sodium metabisulfite preservative. i also add a little horseradish paleo mayo as a condiment. yes, i make that as well.

9d43f6873107e17ca4d1a5055aa7a2ad

on January 24, 2012
at 06:10 AM

Kale chips are pretty good

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15 Answers

7
D8c04730b5d016a839b3c5b932bf59dd

on January 24, 2012
at 06:30 AM

I like cucumber slices for 'chips'

1da74185531d6d4c7182fb9ee417f97f

(10904)

on January 24, 2012
at 04:21 PM

I do this too. It's the only way I survive going to the Jewish Deli I love. Chopped liver on cucumber slices... Mmmmmm

5
Medium avatar

(12379)

on January 24, 2012
at 03:57 PM

I pound out a chicken breast, then stuff it with the pate and some sauteed spinach, or cale or collards, or chard and then roll it up and wrap the whole thing in bacon, and then bake in the oven (350 for 45 min) delicious!

183f5c49a7a9548b6f5238d1f33cb35e

(1716)

on January 24, 2012
at 07:37 PM

Ooh so gonna try this one!

Medium avatar

(5639)

on January 24, 2012
at 04:51 PM

Nice!! I'll have to try this.

A7768b6c6be7f5d6acc76e5efa66464c

on May 22, 2012
at 04:07 PM

Finally--a use for chicken breast that sounds awesome! I bet wrapping the breast in pancetta or prosciutto would be almost as good too...you know...if you didn't happen to have any bacon laying around ;)

5
E1a0b8e2b68d703e84d499ede8eb8201

on January 24, 2012
at 02:10 PM

Pork rinds are my go-to dipping chip.....

77877f762c40637911396daa19b53094

(78467)

on January 24, 2012
at 03:49 PM

What Freshy said!

19acef0aed67ef8dc1118d8e74edb349

(2954)

on July 08, 2012
at 11:56 PM

Now I wish I could "bookmark" my favorite answers so I'd remember this next time I eat pate! This is going to be soooo delicious!

5
2507b557331c8a674bc81197531e609a

(4994)

on January 24, 2012
at 09:46 AM

I spread it on apple slices! Seriously devine.

6120c989fd5b69f42a0834b69b87955b

(24553)

on January 25, 2012
at 03:22 AM

Making me drool....

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 27, 2012
at 01:56 AM

i will try apple next time

5
6120c989fd5b69f42a0834b69b87955b

(24553)

on January 24, 2012
at 06:12 AM

Spread on celery sticks.

Smeared on nori and rolled up.

Straight off of a butter knife (my go to fave, and amazing with a little red wine as a palate cleanser).

Plantain, potato chips or Mary's Gone crackers to scoop it.

I've tried kale chips but they were too delicate and either just bent, or shattered into a million pieces.

I haven't tried it yet, but someday I'd like to try it with baked parmesan chips.

D8c04730b5d016a839b3c5b932bf59dd

(823)

on January 24, 2012
at 06:31 AM

My mouth just had a pleasure-gasm from THINKing about parmesan chips with pate. YUM :9 They are the easiest of the easy to make... You can actually do them in a microwave, don't have to use the oven.

9f54852ea376e8e416356f547611e052

(2957)

on January 24, 2012
at 10:18 AM

Hmm, have to try it with red wine, thanks for the tip!

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 24, 2012
at 06:23 AM

im on board with the wine already as i make my own wine without the sodium metabisulfite preservative. i also add a little horseradish paleo mayo as a condiment. yes, i make that as well.

4
D291fa0ee09423d56db58cd6fded1b85

(88)

on January 24, 2012
at 01:31 PM

I like it spread on salami style meats.

7dc950fc76a046048e683d2a27dced37

on January 24, 2012
at 01:44 PM

I roll braunschweiger inside slices of Applegate roast beef.

4
F15e0bae42dbf0b8cfc71e62902497b4

on January 24, 2012
at 10:45 AM

I slice cheddar cheese really thin with one of these

what-do-you-eat-your-liver-pate-on?

and spread it on the cheese.

I'm still getting myself used to the taste of liver, so when I first started I'd even put a little bit of this chipotle-bacon jam on top to mask the taste further.

4
183f5c49a7a9548b6f5238d1f33cb35e

on January 24, 2012
at 06:44 AM

I also make my own pate, with lamb liver, yum!

~ On cucumber/carrot/celery slices

~ Cut the cucumber lengthwise then scoop out all the seeds. Fill the gutter with pate = easy light lunch snack thing

~ As an omelette filling - smear inside before folding over

~ Wrap teaspoonfuls in sturdy lettuce leaves to form "parcels"

~ Just eaten alongside a good steak - smear on each piece of steak like a thick sauce as you eat

3
9d43f6873107e17ca4d1a5055aa7a2ad

on January 24, 2012
at 06:47 PM

I just discovered my new favorite sandwich: Take one sheet of Seasnax seaweed, spread on duck rilettes. Take another, spread on pate. Squish together to make a sandwich. F#@#^@*&ing delicious IMHO.

2
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 24, 2012
at 03:50 PM

I eat it right out of the wrapping, just like an avocado, with a spoon.

2
Ab19df3ededa28f7bf7daeba8435b205

on January 24, 2012
at 02:27 PM

OFF MY FINGER ... lip smacking good!

2
6cdc6b1e75690cfcc4804a6c9eaa910a

(2171)

on January 24, 2012
at 09:21 AM

Celery sticks for me. The channel is perfect for filling with pate and once you've done that, the pate piles up nicely even further. I always seem to run out of pate though, before I run out of celery...funny that!

1
77877f762c40637911396daa19b53094

(78467)

on January 24, 2012
at 03:27 PM

I use sliced daikon radish. It is strong enough to imitate a cracker and about the same size.

1
7c9f81d68c78de1a31eab9c91c17b4b8

on January 24, 2012
at 03:18 PM

I wrap mine in thinly sliced roast beef and add some Bubbie's horseradish.

Medium avatar

(5639)

on January 24, 2012
at 04:51 PM

This sounds amazing.

0
736662d9fd6314d426cc6de1896aa045

(175)

on November 10, 2012
at 06:27 PM

Happy Now's suggestion of parmesan chips is excellent, although the salt is a bit intense.

You can make a dozen and store them like biscuits.

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