too early to make xmas day pate?

[iambach]

i am aking chicken liver pate for christmas eve and day. Is today too early to cook it and then keep in fridge.

worried about freezing it as someone said it can go grainy.

but prefer going grainy to going off!!

anyone know?

My sis is making ours today - definately do not freeze it goes horrible - good luck and enjoy (I am making Nigella's onion and pomegranate relish to go with it) x

thanks sherbet, have made it and scoffed some for lunch! I have made Delias cranberry and orange relish so tried it with that and also have some homemade apple/plum chutney left and actually preferred it with that. Cranberry one was too big a flavour for it, i kinda felt i lost the pate too much.

Nigellas one sound yum but do you need to fiddle with a pomegranate?

Doesn't it keep for ages if you pour clarified butter on the top to "seal" it. This is what I did and it lasted ages.

I also froze some, and it tasted the same - not grainy at all but I did push it through a sieve like a maniac.

Is it something to do with the freezing process or how fine it is to start?