Pâté is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices, wine and brandy.
Various pâtés
Wild boar terrine
Chopped liver
Vorschmack (chopped herring)
Vorschmack or forshmak is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian, Polish and Russian cuisine.
Odesa Jewish-style vorschmack served on rye bread
Baked vorschmack
Finnish-style vorschmak