Velvet Underground Appetizer (Printable)

Creamy pâté layered with fig and blackcurrant jams, finished with toasted nuts and fresh herbs for texture and flavor.

# Components:

→ Pâté Base

01 - 7 oz smooth duck or chicken liver pâté (store-bought or homemade)

→ Jam Layer

02 - 4 tbsp fig jam
03 - 2 tbsp blackcurrant jam

→ Crunchy Surprises

04 - 1.8 oz roasted hazelnuts, roughly chopped
05 - 1 oz toasted walnuts, broken into pieces

→ Accompaniments

06 - 1 small baguette, thinly sliced and toasted (optional: gluten-free crackers or vegetable sticks)
07 - Fresh herbs (such as chives or parsley), finely chopped, for garnish

# Method:

01 - Spread half of the pâté evenly onto the base of a shallow serving dish or individual ramekins.
02 - Dot half of the fig jam and blackcurrant jam over the pâté, swirling lightly for a marbled effect.
03 - Evenly sprinkle half the hazelnuts and walnuts over the jam layer, gently pressing them in to bury.
04 - Repeat the layering with the remaining pâté, jams, and nuts to create a second layer with nuts hidden beneath the surface.
05 - Smooth the top with a spatula and garnish with additional chopped nuts and fresh herbs.
06 - Serve immediately with toasted baguette slices, gluten-free crackers, or vegetable sticks.

# Expert Advice:

01 -
  • No cooking required, which means you can assemble this while your guests are still arriving without any stress.
  • The contrast between creamy, rich pâté and bright, jammy sweetness with that satisfying crunch feels genuinely special on the palate.
  • Looks far more sophisticated than the fifteen minutes it takes to prepare.
02 -
  • If your pâté comes straight from the refrigerator, let it sit out for ten minutes so it spreads smoothly without tearing or creating rough patches that catch jam awkwardly.
  • The nuts genuinely need to be toasted or roasted, because raw nuts taste pale and slightly bitter against the sweetness, but burnt ones taste acrid and will dominate every bite.
03 -
  • The visual contrast of dark pâté, jewel-toned jams, and pale nuts creates the sophisticated look before anyone even tastes it, so take a moment to arrange it thoughtfully.
  • If nuts slide around when you press them into the jam, the dish is usually too cold or the jam layer is too thin, so adjust as needed.
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