| Smoked Chicken and Bacon Paté |
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| SERVES 4 INGREDIENTS: 1 x 230 g Lancewood superior cream cheese 150 g smoked chicken 60 ml mayonnaise 3 stalks celery, finely chopped A few chives, chopped Salt and freshly ground black pepper to taste Lemon juice Melba toast or savoury biscuits |
METHOD: Unmold cream cheese and cut in half lengthways. Place the chicken in a food processor and process until smooth. Add the mayonnaise, celery, chives, seasoning and lemon juice. Line the cream cheese tub with cling film. Place half the chicken inside and spread out. Place the top half of the cream cheese on top. Follow with the remaining chicken and then the bottom half of the cream cheese. Cover with cling film and refrigerate. Unmold onto a platter and remove the cling film. Serve in slices with Melba toast and salad. |
