• 250gms Moreish Free Range Smoked Chicken
  • 50g butter, at room temperature, cubed
  • 1.5 lemons worth of zest
  • 1.5tsp Omega NZ Flax Seed Oil
  • 2tsp fresh thyme leaves
  • Fresh ground black pepper


Diced up the smoked chicken and place all the ingredients in your food processor with the blade attachment. Blitz until the ingredients have a paste/paté consistency. Taste and season as required with the pepper. Smoked chicken is like bacon and therefore salty so you shouldn’t need to add any extra salt.

Press into an oiled ramekin, cover and chill until required.

A great alternative to chicken liver paté, with cheese and crackers, or perfect on club sandwiches with cucumber for those impromptu summer picnics.