• 39 ideas
  • Checked October 2026

What to Eat with Pâté

Cornichons, Melba toast, onion marmalade and dark rye, plus a bánh mì and a beef Wellington that use it up.

What to Eat with Pâté

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  1. Toasted baguette slicesCut them thin on a slant and toast until the edges are crisp.
  2. CornichonsSet out a small bowl and eat one between bites.
  3. Onion marmaladeA spoonful on top of the pâté, or beside it.
  4. Bánh mìSpread the pâté inside the split baguette before the other fillings go in.
  5. Melba toastThin and dry, so it snaps under a thick layer of smooth pâté.

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All 39 ideas

Breads and crisp things to spread it on 10

  • Crispbread Spread it just before eating so it stays crisp.
  • Dark rye bread A thin slice, buttered first, for a coarse country pâté.
  • Matzo Break it into pieces and spread gently, since it shatters.
  • Melba toast Thin and dry, so it snaps under a thick layer of smooth pâté.
  • Raisin and nut crisps Thin fruit crackers that bring something sweet with them.
  • Sourdough toast Sturdy enough to carry a thick slab of terrine.
  • Toasted baguette slices Cut them thin on a slant and toast until the edges are crisp.
  • Toasted brioche Soft and a little sweet under a smooth liver pâté.
  • Walnut bread Slice it thin and toast it lightly.
  • Water crackers Plain, so nothing gets in the way of the pâté.

Pickles and mustard 6

  • Caperberries Leave the stems on for picking them up.
  • Cornichons Set out a small bowl and eat one between bites.
  • Pickled beets Pat the slices dry so they do not stain the bread.
  • Pickled pearl onions Drain them well and spear them with a toothpick.
  • Pickled walnuts Slice them and lay a round on each bite.
  • Whole-grain mustard A small dab at the side of the plate, not spread on the bread.

Chutneys, jellies and jams 7

  • Apple jelly Let a little melt into the warm toast before the pâté goes on.
  • Apricot chutney Sweet and sharp at once. Keep the spoonful small.
  • Fig jam Spread it thin under the pâté, or dot it on top.
  • Onion marmalade A spoonful on top of the pâté, or beside it.
  • Pear chutney Chunky and mild next to a chicken liver pâté.
  • Sour cherry preserves Tart enough to stand up to duck or game.
  • Tomato chutney Spoon it on cold, straight from the jar.

The rest of the plate 8

  • Celeriac remoulade A cold, creamy heap beside a slice of coarse pâté.
  • Crisp bacon Lay a strip over warm pâté on bread.
  • Endive leaves Use the leaves as scoops in place of bread.
  • Green salad with mustard vinaigrette Dress it sharply and put a handful next to the slice.
  • Lamb's lettuce with walnut oil A few soft leaves, dressed at the last moment.
  • Pistachios Shell them and scatter a few over the board.
  • Pork rillettes A second pot on the board, for the same toast.
  • Sautéed mushrooms Spoon them hot over a warm slice.

Sandwiches and dishes that use it 5

  • Bánh mì Spread the pâté inside the split baguette before the other fillings go in.
  • Beef Wellington Spread it over the beef in place of the mushrooms, under the pastry.
  • Charcuterie board Give the pâté its own knife so the cured meats stay clean.
  • Open rye sandwich Pâté on buttered rye, eaten with a knife and fork.
  • Ploughman's lunch Add a slice to the plate of bread, cheese and pickled onions.

Drinks 3

  • Blackcurrant cordial with sparkling water Mix it weak so it stays sharp, not sweet.
  • Sparkling apple juice Cold and dry, in a tall glass.
  • Tart cherry juice Pour it over ice and top it up with sparkling water.

How it works

What to eat pâté with? Something crisp to spread it on and something sharp or sweet to cut the richness. These 39 ideas cover breads, pickles, chutneys, salads, sandwiches and three drinks with no alcohol.

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Cornichons, Melba toast and rye

Cornichons, tart little French pickles, traditionally accompany pâté. Melba toast, thin and dry, is often topped with it. In Denmark liver pâté is spread cold on dark rye bread, and Swedes often use crispbread. Served warm, it comes with pickled beets or gherkins and fried bacon or sautéed mushrooms. Chopped liver, a similar dish, is often served on matzo. In Vietnam pâté goes into bánh mì.

Smooth pâté or coarse terrine

A smooth liver pâté suits soft, slightly sweet bases such as brioche, with a jelly or a fruit chutney. A coarse country pâté or a terrine wants sturdier bread, mustard and pickles. A few dressed leaves turn either into lunch.

  • Take the pâté out of the fridge a little ahead, so it spreads without tearing the toast.
  • Drain the pickles and give them a bowl of their own, so no vinegar runs into the bread.

Questions and answers

What do you eat with pâté?

Thin toast or crackers, cornichons and a sweet preserve such as onion marmalade or fig jam. A green salad with a sharp mustard dressing makes it a light meal.

What do you eat pâté with besides bread?

Crisp things from a box: Melba toast, water crackers, matzo, crispbread or raisin and nut crisps. Endive leaves work as scoops with no bread or cracker at all.

What can you eat pâté with for dinner?

Make it a board with pork rillettes, pickles, a chutney, a dressed salad and celeriac remoulade. Or cook with it, in a bánh mì or a beef Wellington.

What jam or chutney goes with pâté?

Onion marmalade and fig jam suit most kinds. Pear or apricot chutney goes with chicken liver pâté, sour cherry preserves with duck or game, and tomato chutney with a coarse pork terrine.

What do you drink with pâté?

Without alcohol: sparkling apple juice, tart cherry juice topped up with sparkling water, or weak blackcurrant cordial, all served cold.

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