Smoked ricotta terrine with caper and raisin recipe

• Makes ten + portions

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.


  • 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


  1. 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.
  2.  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.
  3. 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.

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