Embassy Frosted Chicken Pate

about 12 servings


  • 1½ cups finely ground cooked chicken or turkey breast
  • 1 cup finely chopped toasted almonds
  • ½ cup mayonnaise or reduced-fat or no-fat mayonnaise
  • ¼ cup finely chopped green onion (include some green tops)
  • 3 tablespoons finely chopped crystallized/candied ginger
  • 1½ tablespoons reduced-sodium soy sauce
  • 1 tablespoon garlic-flavored wine vinegar or 1 tablespoon white wine vinegar and 2 to 3 drops garlic juice
  • ½ to 1 teaspoon Worcestershire sauce
  • Salt and freshly ground white or black pepper to taste
  • 1 to 1½ cups sour cream or reduced-fat or no-fat sour cream
  • Sprigs of parsley or other fresh herbs and 2 very thin short strips pimento or sweet red pepper for garnish
  • Assorted crisp crackers as an accompaniment

In a medium bowl, combine all ingredients, except sour cream, parsley, or pimento, mixing well. Cover and refrigerate for 24 hours. 

Shape mixture into a crescent, oval, or circle.  Arrange pate on a serving plate; completely cover pate with sour cream.  Garnish with sprigs of parsley or other fresh herbs and 2 strips of pimento or sweet red pepper placed on the top of the pate in an X shape.  Serve with crisp assorted crackers as spreaders.

Variations: Garnish with toasted sliced or slivered blanched almonds. Omit almonds and use chopped toasted cashews in the pate.

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