I made up my own recipe based on his 50/50 split of butter and chicken liver. Also made another batch of mayo after being reminded that shop bought mayo contains veg oil… yuk!!
Pate probably needs to be pressed or something but it already tastes divine. It’s now in the fridge… not for long I fancy!!
I have some in the freezer now. I love pate but I was so used to eating it on bread or in sandwiches. I haven’t figured out a way I really like it with keto foods. I added cubes to scrambled eggs (not bad), and on cucumber slices (didn’t float my boat). I am going to try making some coconut flour breads and maybe I will love eating it again. 
I read a pate recipe that also had keto crackers, link below… I think I need to make some for my pate. But I also eat pate and butter together neat as a snack, no crackers necessary.
David, does pate freeze well? Any required treatment?
Cheers
Alec
Do you mean the puffed up type or the lovely greasy fatty type? I love the greasy fatty type, but struggle to find them in Australia.
You mean slices of cheese (not a real cracker)? If so, I hadn’t thought of that.
I have it on celery sticks (yum!!!) or on my keto crackers, or keto cheese bread. Delish.
I’ll have to get back to you on that Alec when I pull it out, but I don’t anticipate any degradation of quality as it’s 90% Butter and liver. I packed it in a plastic tub with plastic wrap pressed against the surface and a lid on the container.
If you have a seal a meal vacuum use it. If you don’t have one I highly recommend it as you can save money with it by buying giant cuts of meat or family value packages and freeze smaller portions. Seniors who shop just for one or two people end up paying a premium price for stuff unless you do something creative. This is how I save money and preserve the quality of food I freeze.
