The aim of the study was to determine the effect of flax seeds (FS) addition (2.5 - 15.0%), on selected quality parameters of baked liver pâtés. It was found that introducing only the smallest analyzed amount of flax seeds, i.e. 2.5%, into the batter had no significant effect (p>0.05) on any of analyzed quality parameters of pâtés (such an addition should be considered optimal). The addition of a larger amount of FS resulted in, among other things, significant (p≤0.05) weakening of pâtés' structure, i.e. decrease in cutting force and penetration (with addition of FS ≥ 5.0%) and decrease in hardness (with addition of FS ≥ 7.5%), as well as an increase in brightness of color (with addition of FS ≥ 5.0%) and the value of the color parameter b* (with addition of FS ≥ 10.0%) of pâtés. The addition of FS also influenced the sensory quality of pâtés, causing, among other things, an increase in their juiciness (with addition of FS ≥ 7.5%) and weakening of the intensity of the meat aroma, and an increase in the intensity of the linseed aroma (with addition of FS ≥ 10.0%). The highest addition of FS, i.e. 15%, also resulted in the appearance of an off-flavor in the product. These changes, however, did not have a significant (p>0.05) impact on overall desirability of the pâtés. The positive effect of adding FS to the batter was the reduction of mass losses occurring during baking and cold storage of pâtés (with FS addition ≥ 7.5%).