fried) and mixed with butter or fat and seasoning such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is often molded into the shapes of animals, such as hedgehogs. A similar recipe is known as chopped liver in Ashkenazi Jewish cuisine, with schmaltz used instead of butter and hard-boiled eggs usually added. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring (chopped herring). In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a popular bread spread usually made from liver, chicken, pork, ham, beef, turkey or less commonly tuna or salmon. In Vietnamese cuisine, pâté is commonly used on bánh mì baguette-type sandwiches. Pâté of this type is more commonly made from liver. Liver sausage In much of northern and central Europe, there are soft, spreadable sausages made primarily with liver and sometimes confused with pâté. See also Cretons Chopped liver Fatback Galantine Gefilte fish Head cheese Offal Rillettes Leverpostej Liver spread List of spreads Livermush References External links Appetizers Belgian cuisine Charcuterie Food paste French cuisine Garde manger Liver (food) Offal Spreads (food) Vietnamese cuisine Ground meat