Elegance and some good old favourite flavours combine to create a stack of goodness. Let this ham and cream cheese terrine with chives and mustard take centre stage.
To drink: A bubbly like Boschendal Brut Rose NV is fun and festive.
Recipe by Illanique van Aswegen
Photograph by Adel Ferreira
Ham and cream cheese terrine with chives and mustard
- 400g plain cream cheese, at room temperature
- 20ml (4 tsp) fresh chives, finely chopped
- 15ml (1 tbsp) whole grain mustard
- 12 x 2mm slices of ham
- 125g shaved ham
- bread, grilled, to serve
- rocket salad, to serve
- whole grain mustard, to serve
Line a 9 x 25 x 5cm loaf tin with plastic wrap.
Gently mix the cream cheese, chives and mustard together. Cut the ham to fit the tin. Place the first layer of ham into the tin and then spread on a 5mm layer of cream cheese mixture. Repeat with the remaining ham and cream cheese.
Cover the top with plastic wrap and refrigerate overnight.
When ready to serve, unmould onto a serving dish, top with the shaved ham and serve with the bread, rocket and whole grain mustard.