An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
- 200g skinless duck breast
- 200g skinless chicken breast
- 150g pork tenderloin fillet
- 2 plump garlic cloves, peeled
- 3-4 sprigs fresh thyme
- 3 tbsp Armagnac brandy
- 2 tbsp olive oil
- 2 tbsp goose fat or butter, plus extra for greasing terrine
- about 250g thinly sliced rindless streaky bacon (dry cure is best) or pancetta
- 1kg best quality sausagemeat (at least 85% meat)
- 150ml double cream
- 4 tbsp chopped parsley
- 2 tbsp chopped tarragon
- 1 tbsp chopped thyme or rosemary
MethodSmash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.
- pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
- 1 spring onion, sliced
- zest and juice 1 lemon
- 75g full-fat cream cheese
- 1 tsp grated horseradish
- handful baby spinach leaves
- small bunch parsley
- sourdough toast (or gluten-free alternative) and lemon wedges, to serve
- Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.
- Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.
- 4 pitta breads
- 2 tbsp olive oil
- 240g hot-smoked trout fillets
- 200ml reduced fat soured cream
- 1 tbsp chopped gherkin
- 2 tbsp chopped dill, plus extra for sprinkling
- Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
- Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.
- 25g unsalted butter, melted
- zest ½ lemon
- 160g pack smoked mackerel (split fillets), skinned
- 1 spring onion, roughly chopped
- 15g unsalted butter, plus extra to serve
- 1 tsp hot horseradish sauce, plus extra to serve
- 1 tsp finely chopped flat-leaf parsley, plus a few leaves
- French bread, to serve
- Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
- For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.