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recipe

Terrine canapés

INGREDIENTS

  • 100g chicken liver pate or a terrine of choice
  • 20 small pieces of melba toast, thin slices of toasted baguette or base of choice
  • Our Red Wine Jelly with Thyme & Juniper Berry
  • Small bunch of chives


INSTRUCTIONS

  1. Divide the terrine into 20 equal pieces.
  2. Place on melba toast, garnish with 1/4 teaspoon of our Red Wine Jelly with Thyme & Juniper Berry.
  3. Add finely chopped chives, sea salt and coarsely ground black pepper.

PRODUCT USED

Red Wine Jelly with Thyme & Juniper Berry

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