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