Frosted Paté: The Best Frosted Paté Recipe from Cook'n

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	Frosted Paté

Serves: 2

Print this Recipe

   1 16-ounce package braunschweiger or liverwurst, cut in pieces
   1/4 cup mayonnaise
   1 egg hard-cooked, grated
   2 tablespoons onions minced
   2 teaspoons dijon style mustard
   1 teaspoon thyme dried, crushed
   1 3-ounce package cream cheese softened
   1 1/2 tablespoons mayonnaise
   1 1/2 tablespoons horseradish prepared
   Whole pimiento, drained and cut into shapes, ripe or pimiento-stuffed olive slices, watercress sprigs, green pepper strips or toasted slivered almonds
   Crackers or cocktail party rye bread

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In a small mixer bowl at low speed, beat braunschweiger or liverwurst, 1/4 cup mayonnaise, egg, onion, mustard and thyme until well blended, scraping as needed.

With wet hands, shape mixture on a serving plate into a bell, ball or holly leaf. Cover and chill for 30 minutes or place in freezer for 10 minutes.

Meanwhile, in a small bowl, mix cream cheese, 1 1/2 tablespoons mayonnaise and horseradish until well blended. Frost top and sides of pate. Place an upside-down bowl over pate and chill at least 2 or up to 24 hours.

About 30 minutes before serving, garnish with pimiento, olives, watercress, green pepper or almonds. Serve with crackers or bread.

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