Duck Liver Mousse Pate' a la Fatted Calf

What has a multi-hued fish to do with duck liver mousse? The platter looks like this pate' tastes, richly and maybe even a bit aggressively colorful.

My newfound blogger friend, Dr. (or is it Rev?) Biggles sent me to the Berkeley Farmer's Market to buy some of this from the Fatted Calf. Dutiful as I always am, I did so, brought it home and was wowed, even as I unwrapped it, by the enticing scent.

If you think pate' is a mincing, effete food, this pate' will change your mind. This stuff is bold, robust and manly with a distinctly salty and liver-y flavor. The texture is a smooth as a baby's butt and literally melts in your mouth. My beloved and I ate almost the entire square at a single sitting and then had to wait three hours before becoming even remotely hungry for dinner.

Talking it over after the food coma lifted, we thought we might like it even better served on cucumber rounds with a little chopped hardboiled egg and minced red onion on top but even plain on a cracker this is the Fauve palette of pates, an explosion of color.