Smoked Chicken Spread
Smoked chicken already carries everything a spread needs: salt, smoke and flavour. All that is left is the texture, and that means a knife rather than a blender. Small dice keeps the meat recognisably meat; processed, it loses both its fibres and the point, and comes out as grey pâté.
- Prep
- 15 min
- Rest
- 1 h
- Total
- 1 h 15 min
- Servings
- 6
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
Makes: about 400 g, 6 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Skin it and dice
Pull the skin off the smoked breast — it is rubbery when cold — and cut the meat into 5 mm cubes.
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Step 2: Make the base
Beat the cream cheese smooth with sour cream, mustard and garlic. The cheese must be at room temperature or the mixture goes lumpy.
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Step 3: Fold in the chicken
Add the meat and stir it in with a spoon. Do not blend — the pieces are what separate a spread from a pâté.
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Step 4: Add the onion
Stir in the spring onion and pepper. Salt is almost certainly unnecessary: smoked meat is salted already.
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Step 5: Let it rest
An hour in the fridge firms it up and lets the smoke spread through the cheese.
Tips & variations
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Tip
Buy smoked chicken on the bone with its skin — it is half the price of breast fillet and juicier. Keep the bones for stock.
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Tip
If the meat is on the dry side, add another spoon of sour cream. Not oil, which makes the spread greasy rather than creamy.
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Variation
With 100 g of roasted pepper it turns sweeter; with 50 g of finely chopped gherkins, fresher and sharper.
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Storage
Three days in a closed jar. Do not freeze: cream cheese weeps and the texture is ruined.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 210 kcal | 1,260 kcal |
| Protein | 13 g | 78 g |
| Fat | 16 g | 96 g |
| Carbohydrates | 3 g | 18 g |
Approximate values calculated from standard ingredient data.
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