I am one of these weird people who loves the top surface of the pate where it is brown and forms a skin and beneath that you have that lovely velvety pate.
The taste of this pate was creamy and somewhat like Shippams potted ham/chicken paste with some smokyness.
I would have liked some alcohol in it to balance the heaviness as it was a bit waxy and lardy which keeps you from spreading too much.
Adding something spicy might help but I think some Madeira wine would definitely up the game like regular pate.
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