Here (in the UK at least) you can buy little jars of paste, often made from some kind of meat or seafood. It seems the intended use case is to spread it on bread. I personally have never tried it nor plan to but see for yourself via James May: https://www.youtube.com/watch?v=zVdodVA3qTk
Liverpaste is popular in Scandinavia. It's great on dark rye pumpernickel. It's really quite tasty especially topped with some sliced cucumber and fried onions.
True true but we also have things similar to these pastes but they come in tubes and often have mayonnaise. Don't you think that's kind of the same idea?
No, I wouldn't touch them with a bargepole. But I do remember my grandparents eating such things in the early 1960s. And British cuisine (?) has a long (centuries) history of potted meats and shrimps, which I guess these are trying to emulate. A bit like the French and pate.
Paste is basically pate, long life, in little jars, with the exception of (confusingly) "sandwich spread" which many would say would be a paste but it's more like chopped pickle salad.
It definitely isn't a term for 'spread'. It specifically refers to meat or fish paste sandwiches. The paste comes in little tins. Meat is most common, but when I was a kid I loved crab paste.
