Salmon pate
Mackerel pate nigella.
River cottage smoked mackerel pâté recipe
Spread the word: Hugh Fearnley-Whittingstall's pâté, terrine and potted meat recipes
As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're well set to make your own pâté
Hugh Fearnley-Whittingstall's smoked mackerel pâté: 'It's dead easy and full of flavour.' Photograph: Colin Campbell for the Guardian
Pâtés, terrines and potted meats: ever given them a go?
For some reason, they lie just outside the repertoire of a lot of keen home cooks; we think of them as restaurant fare, deli stuff, a bit too cheffy, or as the preserve of a past generation of farmers' wives or posh, country house cooks.
It's true they can be a bit time-consuming and technical.
If you want to whip up a classic parfait de foies de volaille, say, you'd have to devote yourself to a bit of butter-clarifying, brandy-flambeeing and chicken-liver-sieving. But the pâtés I most enjoy eating are much simpler: coarse and chunky, earthy and gutsy.
They're easy to make, too, and even ea
