Pate can be as complex or as simple as you want one to be.
Here are two examples - I'm sure others will have their favorites also -
The first is a very simple, but tasty pate from Sunset magazine a few years ago - everyone I've made this for has enjoyed it very much.
Mushroom Pâté Recipe - Nuts - MyRecipes.com
and this pate from the ACF (American Culinary Federation) is a little more complex.
Chicken Liver Paté
1 1/2 pounds Chicken livers -- cleaned, sinew removed
16 fluid ounces Milk -- or as needed for soaking
1/4 teaspoon TCM (tinted curing mix)
1 ounce Salt
8 ounces Fatback -- medium dice
3 ounces Bread flour -- unsifted
2 ounces Shallots -- minced
1 1/3 ounces White breadcrumbs -- fresh
2 teaspoons Powdered gelatin
1 teaspoon White pepper -- ground
1/2 teaspoon Allspice -- ground
1/2 teaspoon Dry mustard
1 fluid ounce Sherry wine
3 each Eggs
2 each Garlic cloves -- minced
6 fluid ounces Heavy cream
Soak the chicken livers in the milk with 1 1/2 teaspoon of salt and the TCM for 12 to 24 hours. When ready to use, drain well and pat dry with paper towels.
In a blender, combine the liver with the fatback, flour, shallots, breadcrumbs, gelatin, spices, sherry, eggs, and garlic. Purée the mixture to a
smooth, loose paste.
Pass through a wire-mesh strainer into a stainless-steel bowl.
Stir in the cream.
Let mixture rest under refrigeration for 2 hours. Pour into a terrine mold or individual molds that have been lightly brushed with oil or lined with plastic wrap, cover, and poach in a 170°F water bath in a 300°F oven to an internal temperature of 165°F, about 45 minutes to 1 hour.
Remove from the oven and let cool at room temperature for 30 minutes. Press with a 1 pound weight and chill overnight under refrigeration before unmolding and slicing.
What a fun idea for your wedding!! Good luck with your plans.