3 Pork Pâté With Melba Toast And Beetroot Salsa

3 Pork Pâté With Melba Toast And Beetroot Salsa

29 November 2019

Entertaining friends and family is fun and so is serving up something a tiny bit delicious. Serve up a snack that they'll all want the recipe for instead of relying on dips, like a coarse '3 pork pâté' with Melba toast and beetroot salsa.
  • Christmas
  • Recipe





Preparation Time

20 minutes

Cooking Time

1 1/2 hours


14 fresh sage leaves

12 rindless lightly smoked streaky bacon rashers

250g pigs liver (ask your butcher to remove the membrane and tough ventricles)

250g minced pork

2 cloves garlic

finely crushed

2 slices wholemeal bread - made into breadcrumbs

1 onion

peeled and very finely chopped

Freshly ground black pepper

Large pinch freshly grated nutmeg

2 tbsp brandy or port - optional

For the Melba Toast

For the Beetroot Salad


1Preheat the oven to l70'C/325'F/gas mark 3. Lay enough sage leaves to make a row along the middle of a 1lb loaf tin and then rest about 8 or 9 bacon rashers on top of the sage, slightly overlapping, to line the tin

2Cut the remaining bacon into small pieces and finely chop the remaining sage leaves and put them into a bowl. Trim the pig livers and chop these into really small pieces and add to the bowl

3Add the minced pork, breadcrumbs, onion, garlic and nutmeg (and port if using) and mix everything together really well

4Push the mixture into the loaf tin, cover with greased foil and put into a roasting tin. Half fill the roasting tin with boiling water and then cook for 1 1/2 hours

5To test if the pate is cooked push a skewer into the pate and if the juices are at all pink then you should cook for another 15 minutes. Leave to cool in the tin and then put into the fridge overnight

6For the Melba Toast,Turn the grill on inside your oven or if you don't have a grill, turn the oven on to l80'C/350T/gas mark 4

7Rest the bread on a baking tray and toast the bread on both sides under the grill

8Cut each slice of bread in half widthways so that you have twice as many thin slices and cut each thin slice into quarters (4 triangles) and put back on to the baking tray

9Toast for a minute or until the edges curl up slightly

10For the Beetroot Salad,Chop the beetroot into small pieces. Chop the spring onion into small pieces. Put the beetroot, onion and parsley into a bowl and mix together. Add the lemon juice and olive oil and season to taste

11Serve the pate with the beetroot relish and Melba toast.