Chicken Fillet Pate with Smoked Cheese
Chicken breast supplies solid protein and B vitamins, while smoked cheese makes the pate more satisfying and fuller in flavor. Onion and carrot soften the texture without making it heavy, so the spread stays delicate and works well as a cold appetizer.
Chicken fillet pate with smoked cheese turns out airy and smooth even though it uses simple everyday ingredients. There is no liver here and no excessive heaviness, while the smoked cheese adds a deeper taste and a gentle fire-kissed aroma.
Cut chicken breast (250 g) into small cubes. Finely chop onion (80 g), grate carrot (100 g) on a coarse grater, slice lard (50 g) thinly, and grate smoked cheese (100 g) coarsely.
Heat olive oil (10 ml) in a skillet and cook the onion until soft without strong browning. Add the carrot and let it soften for a few more minutes so the vegetables become tender but not fried hard.
Add the chicken breast and lard to the skillet, then season with salt (to taste) and nutmeg (to taste). Cook until the chicken is fully tender and the lard is lightly browned, stirring from time to time.
Transfer half of the hot mixture to a blender cup, add the smoked cheese, and blend until smooth. Then add the remaining cooked mixture and butter (70 g), and blend again until the pate becomes fluffy and even. Chill fully before serving so it firms up slightly and spreads easily.
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