Ploughman's Pate

British Bites

Classic british dishes updated for the modern American cook.

Ploughman's Pate
  • Yield:Makes 3/4 cup
  • Active time:10 minutes
  • Total time:40 minutes
This recipe appears in:
British Bites: Ploughman's Pate

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1/2 cup mixed grated semi-firm cheese (sharp cheddar, Wensleydale, Gloucester and Red Leicester are all good ones)
  • 1/4 cup soft, high fat cheese (such as brie or camembert) rind removed
  • 1 tablespoon marmalade
  • 2 tablespoon soft butter
  • 1 tablespoon (about 6) finely chopped pickled pearl onions

Directions

  1. 1.

    In a bowl combine grated cheese, soft cheese, marmalade, butter, and pearl onions. Mix with a rubber spatula until all the ingredients are evenly incorporated. Spoon mixture onto a long piece of plastic wrap, then gently form into a tube so that the mixture is fully enclosed in the plastic wrap. Let the mixture sit in the fridge for at least 30 minutes and up to a few days. Slice the ploughman pâté and serve with toast and some lightly dressed watercress.

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