SMOKED CHICKEN PÂTÉ

SERVES 4 • 1 x 100g smoked chicken breast, shredded • 250ml crème fraîche • 4 radishes, chopped • 5g fresh chives, chopped • juice of ½ a lemon • 1 tbsp gelatine sprinkled over ¼ cup water • 9 baby asparagus tips, blanched • fresh flatleaf parsley, to garnish • Himalayan salt and black pepper, to serve 1. Lightly oil three small 150mlcapacity loaf tins or containers and line them with foil. Mix the chicken, crème fraîche, radishes, chives and lemon juice. Place the cup with the sponged gelatine into a bowl of hot water so that the gelatine melts. Stir this through the chicken mixture. 2. Place 3 asparagus tips into the base of each lined tin, top with the chicken mixture and chill this for 2 hours. 3. To serve: Unmould the pâté, garnish it with fresh parsley, Himalayan salt and black pepper. Serve it sliced, with low-carb crackers.