The pate can be made two days ahead … just keep it well covered in the fridge, removing it 30 minutes before serving to get some of the chill of it.
I serve the pate with baby cornichons, a tiny tomato (cut into quarters to the base but not right through so it will open like a flower), and a “curry cream” which is a mix of whipped cream, curry powder, mayonnaise and seasoning to taste. Measurements are at your discretion to a degree, but I use the whipped cream as a base to ensure that the curry cream is “light” … a recipe for this is given, but add as much mayo and seasoning as you wish. Prepare this a day ahead so that the curry flavour has time to develop, but check seasoning again before serving.
A slice of either rye bread or sourdough toast is all that is needed to finish off the dish.
This recipe is fabulous for entertaining as it can be completely prepared ahead, and all that is left for you to do is serve it with that lovely bottle of wine you have been saving for such an occasion … enjoy!