Pâté is a combination of ground and minced meat (or fish such as mackerel or salmon) that takes on the consistency of a paste. Rillettes are similar but are coarser in texture, and both are usually served as a cold hors d'oeuvre spread on toast or bread.

This fantastic collection of pâté and rillettes recipes includes Simon Hulstone's mackerel pâté with pickled cucumber, Galton Blackiston's recipe for smoked kipper pâté and Martin Wishart's mackerel rillettes.