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• Smith, Fiona

From stylish appetizers and entres to simple snacks for parties or picnics, there is a pâté or terrine to suit every taste and every occasion. They're easy to prepare and packed with flavor. In this varied and imaginative collection of recipes, Fiona Smith gives these traditional favorites a lighter, modern twist. Pâtés and terrines made with Vegetables are terrific. Try the spicy Lentil, Carrot, and Cilantro Pâté or the colorful Piquant Goat Cheese and Grilled Red Pepper Terrine - perfect for a picnic. The Fish and Shellfish chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pâté, as well as more elaborate recipes like Pressed Salmon and Leek Terrine. Chicken Liver Pâté is a classic Poultry recipe and features here alongside modern additions such as Turkey, Caper, and Chile Pâte. Many traditional pâtés and terrines are made with Meat and Game, such as Duck Terrine and Pâté Maison, but there are also more exotic recipes like Spiced Duck Rillettes with Sumac Crisps or Prosciutto and Pumpkin Terrine with Celeriac Salad.

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