Let me introduce you to what I now proudly call Pate Salad— a name that sounds both slightly absurd and unexpectedly elegant, which feels just right for this quirky little dish. It’s not a salad in the leafy, cucumber-filled sense, nor is it the dainty canapé people expect when they hear the word pâté. Instead, it’s a glorious combination of silky chicken liver pâté, crisp lettuce leaves, crunchy pickles and generous curls of streaky bacon, all arranged in a way that invites playful assembly and enthusiastic nibbling.
See, I’ve abandoned the toast altogether. Shocking, I know. But once you try swapping bread for fresh lettuce leaves, you’ll understand. They’re not just a low-carb loophole — they add crispness, freshness and a slight sweetness that balances the rich pâté beautifully. Picture this: a cool lettuce cup, a dollop of smooth pâté nestled inside like treasure, a strip of bacon draped over the top like satin, and a cheeky pickle tucked in for good measure. That, my friend, is Pate Salad in all its glory.
I love serving it as a build-your-own platter rather than pre-assembling everything. It’s far more fun watching guests navigate their first bite decisions. Some go polite and tidy, wrapping everything into neat rolls like gourmet spring parcels. Others — often my favourite kind of people — pile on pâté with reckless joy, layering bacon and pickles like they’re building a structural monument to flavour. There are always murmurs, nods, and the occasional wide-eyed pause followed by, “Oh… that’s good.”
The best part? It looks wonderfully extravagant for something that takes so little effort. Lay out your lettuce like emerald fans on a platter, spoon your pâté into a handsome dish, scatter pickles artfully and let the bacon take centre stage like crispy ribbons of glory. There’s a rustic charm to it — one part countryside picnic, one part French bistro, one part midnight snack assembled in pyjamas.
What I love most about Pate Salad is that it bridges worlds. It’s indulgent but fresh, old-fashioned yet modernised, posh enough for a dinner party but simple enough to enjoy standing at the kitchen counter with absolutely no shame. It invites conversation, experimentation and a few accidental double-dips if people get carried away.
Those who claim they “don’t like liver” almost always end up converted. Bacon and pickles are persuasive diplomats. Meanwhile, the hardcore pâté purists tend to embrace the lettuce twist with surprising enthusiasm. I’ve even had one guest ask, quite seriously, whether Pate Salad counts as health food — and who am I to argue with logic that convenient?
So next time you want to serve something impressive without faffing about with pastry cases or artisan toast points, give Pate Salad a proud place at the table. Call it by name. Watch the intrigue spread. Then sit back and enjoy the spectacle of grown adults assembling lettuce-wrapped bites with the concentration of watchmakers.
It’s not just pâté. It’s not just salad. It’s Pate Salad — and it deserves applause.
Pate Salad
Ingredients
For the Pâté:
- 400 g chicken livers trimmed
- 1 small onion shallot finely chopped
- 2 cloves garlic crushed
- 100 g unsalted butter plus 50g extra for sealing
- 1 tbsp brandy whisky or port optional
- ½ tsp dried thyme a few sprigs of fresh thyme
- salt to taste
- black pepper to taste
For the Salad Assembly:
- 10 medium lettuce leaves crisp cos, romaine or butterhead
- 8 rashers streaky bacon cooked until crispy
- 4 medium pickles cornichons, gherkins or pickled onions
Instructions
- Melt half the butter in a frying pan over medium heat. Add the chopped onion and garlic and cook gently until soft and fragrant.1 small onion, 100 g unsalted butter, 2 cloves garlic
- Add the livers and thyme to the pan. Fry for around 3–4 minutes per side until browned outside but still slightly pink inside.400 g chicken livers, ½ tsp dried thyme
- Pour in the brandy, whisky or port if using, and let it bubble briefly to cook off the alcohol.1 tbsp brandy
- Transfer everything to a food processor. Add the remaining butter along with salt and pepper. Blend until completely smooth and silky.100 g unsalted butter, salt, black pepper
- Spoon the mixture into a ramekin or serving bowl. Melt the extra 50g of butter and pour over the top to form a sealing layer. Chill for at least 1 hour.
- Lay the bacon rashers in a cold frying pan without overlapping. Turn the heat to medium and let the fat slowly render out. Cook for 3–4 minutes on each side until golden and crisp. Once cooked, transfer to a plate lined with kitchen paper to drain.8 rashers streaky bacon
- Lay out the lettuce leaves on a platter. Place the chilled pâté front and centre, arrange the bacon strips alongside, and heap the pickles into a little dish or scatter artfully around the edges.10 medium lettuce leaves, 4 medium pickles
- Encourage guests to build their own lettuce-wrapped Pate Salad.
16 comments
The pickles were a brilliant touch and made every bite feel complete.
A clever twist on a classic. The bacon added so much flavour and the lettuce meant I didn’t feel weighed down. I could happily eat this every weekend.
I thought I’d miss the toast, but I didn’t at all. The lettuce made it feel lighter, so I could eat more — and I did. Bacon on top sealed the deal.
I could eat this every day. It is fabulous
Beautifully balanced and surprisingly elegant. I’d happily serve this at a dinner party or for Christmas nibbles.
My husband doesn’t usually like liver and he ended up polishing off half the platter.
I liked the DIY style — no faffing, just good food and good fun.
The name made me laugh, but the dish itself is seriously impressive. The pickles cut through the richness perfectly, and I went back for thirds without shame.
It felt much lighter than pâté on bread, and the lettuce gave it a nice crunch. Five stars from me.
The texture of the pâté was so creamy, and the bacon added just the right saltiness.
I’m usually squeamish about pâté, but the combination with bacon and lettuce made it so much more inviting.
I loved the presentation! Everyone could make their own little wraps. The pickles added a sharp pop, and the pâté was smooth and rich without being overpowering.
This is exactly the sort of thing you want at a buffet — easy to build, big on flavour and looks fancier than the effort involved.
I wasn’t sure about lettuce instead of toast, but I’m fully converted now. The crunch against the smooth pâté was gorgeous, and the bacon was the perfect finishing touch.
Fresh, indulgent and a bit quirky — I loved it.
The freshness really balanced everything. Unexpectedly delicious.