Crudités

Cut fresh veg into handy, bite-sized pieces and arrange it around the pâté dish. You can use anything you like, though strips of celery, carrot and red pepper are especially good with a dab or two of pâté. 

Pickles

Crisp, crunchy and tangy, pickles make a great counterfoil to richer pâtés – serve neat little cornichons in their own bowl, or why not try some of our Silverskin Pickled Onions? 

Sauces & Chutneys

Pâtés (especially the really meaty ones) pair beautifully with slightly tart sauces and chutneys. Try our Cranberry Sauce with your Ardennes pâté, or our Cranberry and Port Sauce with any game variety. Otter Vale’s Gooseberry & Elderflower Chutney is also delicious with our Smoked Mackerel Pâté. 

Herbs

Decorate the top of your pâté with sprigs of woody, aromatic herbs, such as sage, rosemary or thyme, for a pretty finishing touch. 

Citrus Slices

Richer pâtés (duck or mackerel, say) are balanced by tangy citrus fruit. Simply place slices of orange, lemon or clementine along the top of your pâté, or serve wedges alongside for squeezing.