I'm making chicken liver pate , but I would like to make it half chicken liver pate and half smoked ham and chesnut pate, was thinking of cooking one half let it set and cut into 5 thick slices and place 3 back into a terrine ,then cook the other pate and when its nearly cooled down fill in the gaps of the terrine with the other pate and let. Set , as to get differnt colours and layers which is noticable when sliced there is a name for this but I cantt remember .
Anyway as wondering what some chefs out there thought about this , I'm trying to workout how to get the perfect blend between the two but yet both stand out apart although not to have too much going on, do you think its too much going on
Ihaving an issue with the smoked ham and chesnut pate as its coarse and I'm trying to achieve a rich smooth pate so the two set together ,couldn't get a smoked ham joint so had to use gammon I've mixed some very basic pate along with it to get it to bind and set but I'm losing the goal of divserity
Anyone have a great recipe for a ham and chestnut pate I cam across a beautiful one actually bought from marks and spensors which I'm trying to replicate and blend it with my chicken liver and rosemary pate