Smoked Chicken Terrine

clock 15 minutes + 15 minutes bowl Serves 12


  • 1 smoked chicken, skin removed
  • 150 g butter, chopped, at room temperature
  • 1/2 cup salted macadamias, chopped
  • 1/4 cup crème fraîche
  • 1/4 cup whole-egg mayonnaise
  • 1/4 cup roughly chopped parsley
  • 1 bunch chives, snipped
  • 2 Tbsp wholegrain mustard
  • 6 bagels, sliced into 3
  • mini gherkins, to serve
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  • 1. Remove meat from chicken, discarding bones. Roughly chop meat. Place in a large bowl with butter, nuts, crème fraîche, mayonnaise, herbs, mustard and 1 Tbsp brandy (optional. Season to taste and mix well.

  • 2. Spoon into 4-6 individual dishes. Cover with plastic wrap and chill overnight.

  • 3. Preheat oven to hot, 200°C. Line an oven tray with baking paper.

  • 4. Arrange bagel slices in single layer on tray. Spray with oil and season to taste.

  • 5. Bake 10-12 mins, until crisp and lightly golden.

  • 6. Serve terrine with toasted bagel slices and mini gherkins.

  • Tip: If preferred, line a muffin pan (or a 10 x 20cm loaf pan) with plastic wrap. Divide mixture evenly, smoothing the surface. Fold excess plastic wrap over. Weigh down with small cans and chill overnight. Unmould to serve.

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