This simple terrine or pâté makes a delicious alternative to smoked salmon as a festive appetiser. Its great served with toasted brioche or good crusty bread. You could also do a 'potted' smoked ricotta in ramekins.
Ingredients
(makes ten + portions)
- 500 gm ricotta cheese drained
- 5 large shallots finely diced
- 1 teaspoon smoked paprika
- 2 cloves garlic crushed and fine chopped
- 250 gm smoked cheddar preferably smoked applewood, fine grated
- 100 gm 'lillyput' mini capers rinsed and dried
- 100 gm lexia raisins, fine chopped
- A little olive oil
Method
- Gently sauté the shallots for 2 minutes, add the garlic and smoked paprika, and gently sauté and stir for a further 3 minutes and cool for 5 minutes.
- In a large bowl, mix the paprika shallots into the ricotta, and then thoroughly mix in the smoked cheddar, and finally the capers and raisins.
- Set in a cling film lined terrine mould 25 cm long by 6cm square, (or a suitable mould) or into ramekins. Chill for 1 hour and serve. Will keep well for 4 days.
