Bottarga: Salted, pressed, and dried roe sacs, usually from mullet or tuna. Canned tuna: I’ve only used tuna packed in olive oil for this recipe; I figure with nearly 2 sticks of butter in the ...

Salad starters. Salads can offer a refreshing and vibrant start to your Sunday lunch, ... Jar of chicken liver pate. Toasted malt loaf with pressed ham terrine & spiced apple compote.

Serve 12-15 as canapes or eight as a starter Use trimmings, good stuff, or any combination of smoked fish. Don’t get hung up on exact quantities for the cream cheese or salmon.

A rich make-ahead pâté that's perfect party food or makes a great starter - delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould.

A luxurious, oil-rich fish that is perfect for hot-smoking. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.

In a food processor, combine half of the salmon and all remaining ingredients. Pulse until mostly smooth. Use a rubber spatula to scrape down the sides of the bowl as needed. Transfer the pate to ...

Chicken Liver Pate. This dish makes for a tasty, standout appetizer. Ingredients. 8 ounces chicken livers, cleaned of fat and rinsed. 2 teaspoons flour. 3 tablespoon unsalted butter. Handful of ...

1 pinch paprika. 7 ounces extra-virgin olive oil. 6 ounces crumbled feta cheese. Mix vinaigrette in a separate bowl. Rinse lentils and cover with water.

The five ingredients. 1 loaf of sourdough or rye bread; 2 bulbs of fennel; 1 large handful of salad leaves; 1 red grapefruit; 250g good-quality chicken-liver pâté ...