Sweet, sour, and savory: the three keys to an obsession-worthy bite. Pâté brings the rich savory component, and pickles and preserves add the crunch, tang, and pop of flavor that make every bite addictive. From bright, briny vegetables to fruity preserves, here’s how to combine these flavors with all-natural pâtés for boards, small bites, or shareable dishes that are visually stunning and endlessly snackable.

Briny & Pickled

In the era of DIY pickling, anything goes. From classic dills to inventive quick-pickles of veggies hiding in your crisper drawer, pickled ingredients add snap, tang, and a pop of color to pâté boards or snack plates.

Cornichons + Chicken & Veal Pâté

Cornichons’ sharp tang cuts through the mild, savory balance of chicken and veal pâté, creating a clean, classic bite that feels timeless. Slice the pâté and top with cornichons on thin baguette rounds, adding a sliver of mild Gruyère or Emmental for a creamy contrast.

Pickled Onions + Pâté de Campagne

The rustic, country-style pâté de Campagne loves the bright zing and added texture of pickled onions. Cut the pâté into cubes and top with pickled onions, and layer onto toasted rye or sourdough crackers.

Pickled Beets + Pheasant & Rosemary Pâté

Sweet-tart pickled beets highlight the woodsy and subtle gaminess of pheasant and rosemary pâté, adding a splash of color to any board. To serve, cube the pâté, top each with a slice of pickled beet and a small dollop of creamy goat cheese.

Pickled Eggs + Duck Rillette

Creamy yolks meet tender, savory duck rillette with a vinegar kick that keeps the pairing rich but never heavy. Slice the eggs and serve atop spoonfuls of decadent duck rillette on buttery brioche or baguette, finished with smoked paprika and fresh chives.

Jams & Preserves

Whether you pick them up at the store or make them at home, jams and preserves can make pâté feel a little more playful—and a little less intimidating. A spoonful here or there invites curiosity, brightens the plate, and turns a classic board into something fun and unexpected.

Apple Chutney + Goose Liver Mousse

Sweet apples with warm spice round out the buttery smoothness of goose liver mousse, making for a cozy yet refined bite. Spread mousse on toast points or crackers, top with a spoonful of apple chutney, and a crumble of blue cheese.

Cranberry Relish + Duck Liver & Pork Mousse with Cognac

Tart cranberries and a whisper of citrus brighten this deep, Cognac-laced duck liver and pork mousse for a festive, holiday-ready pairing. Spoon mousse onto rye crackers and add a small dollop of cranberry relish.

Tomato Jam + Wild Forest Mushroom Pâté

The sweet-savory balance of tomato jam underscores the earthy flavor of the wild forest mushroom pâté, creating a modern, umami-forward combo. Place pâté slices onto toasted ciabatta, top with a spoonful of tomato jam, and a sliver of Manchego or Parmesan.

Fig Preserves + Truffle Mousse

The jammy fig balances the earthy depth of truffle mousse, while adding a lush texture and foodie sophistication to your bites. Spread mousse onto crostinis, top with fig preserves, crushed walnuts, and a tiny drizzle of honey.

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