Easy Canape

I've always loved having a little bit of the sourness of a cornichon after a mouthful of liver. So much so, in fact, that I've come to really like the sourness of a cornichon during a mouthful of liver. So, since everyone likes it, why not put some pate on toast points and then sprinkle with julienned cornichons? Just an idea. I'm thinking about this since I just went all Nellie Melba and had some pate on Melba toast...