Pâté Recipe

Combine rice vinegar, water, sugar and kosher salt in a jar or bowl and stir until sugar and salt dissolve.

Add julienned daikon and carrot to the brine, press down to submerge, cover and refrigerate at least 30 minutes (up to 24 hours) to develop flavor.

Place thinly sliced red onion in a small bowl. Add apple cider vinegar (if using) and toss to coat. Let sit 10–15 minutes to soften and mellow the raw bite.

Prepare meat

Keep pork and fatback well chilled. If not already ground, coarsely grind pork shoulder and fatback together through a 1/4-inch plate. Chill mixture briefly so it stays cold.

Sweat aromatics

In a small skillet over medium heat, add 1 teaspoon neutral oil or a splash of water and sauté the finely chopped onion until translucent, about 4–5 minutes. Add minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix

In a bowl, combine the ground pork/fat, cooled aromatics, white wine, egg, heavy cream, chopped thyme, salt, pepper and allspice. Mix thoroughly but gently until evenly combined and tacky — about 1–2 minutes by hand or with a paddle on low. Taste a small piece by frying a teaspoon of mixture in a skillet and adjust salt/pepper if needed.

Fill

Preheat oven to 350°F (175°C). Butter a 1-quart (approximately) loaf pan or terrine mold. Pack the meat mixture into the pan, pressing down to remove air pockets and smoothing the top. Wipe the rim clean.

Bake in water bath

Place the loaf pan in a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the loaf pan (a bain-marie). Bake 55–70 minutes, or until the center reaches 155–160°F (68–71°C) on an instant-read thermometer.

Press & cool

Carefully remove the pâté from the water bath. If desired, place a piece of parchment on the pâté surface and top with a weight (a smaller pan or can) to compress slightly for a denser texture. Let cool to room temperature, then refrigerate at least 4 hours or overnight to firm up and let flavors meld.

Finish

When chilled and firm, unmold the pâté. Slice to serve. If you pressed and want a rustic terrine look, spoon any released juices aside or discard.

Arrange thin jambon slices and headcheese on a board or platter alongside pâté slices. Both can be served cold or at just-chilled temperature.

Assemble plate: place pâté slices, jambon, headcheese, a small mound of house pickles (drained), a few thin pickled onion slices, cornichons, and bread/toast points. Garnish with chopped parsley if desired.

Serve chilled or slightly below room temperature. Provide a knife for spreading and encourage guests to enjoy pâté with pickles and bread to balance richness.