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Smoked chicken pate is another really simple and very impressive starter for any dinner party. It’s great to serve individual little pots with melba toast and see everyone digging out the last little morsel. Makes 6 starter portions.
What you need
350g smoked chicken breasts
125g softened butter
30ml port
30ml jersey cream (stiff)
Salt and pepper to taste
Pinch of ground nutmeg
Melted butter to cover the tops
The process
Chop the chicken breasts into small pieces and place in a blender to mince.
Add the soft butter, port, cream, nutmeg and season with salt and pepper and blend until everything is well combined. You may need to scrape the sides once or twice.
Spoon into individual pots and press down firmly. Place them in he fridge to cool and set.
Once cool, melt another 125g or so of butter and spoon over enough to cover the top with a thin layer of butter which will set.
That’s it, your starter is ready. Serve with melba toast and crisp French loaf.
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