No-set chicken, apricot and cucumber terrine

May 5, 2015 (Last Updated: January 11, 2019)

TO DRINK: Avontuur Vintner’s Blend 2011 Chardonnay/Pinot Noir – a gorgeous fruity summer wine.,4/15/18

Serves: 4
Cooking Time: 30 mins


  • 320g chicken breasts, cooked
  • 5 dried apricots, finely chopped
  • 15ml (1 tbsp) fresh chives, finely chopped
  • 15ml (1 tbsp) spring onion, thinly sliced
  • 3 piquanté peppers, finely chopped
  • 180g plain cream cheese, at room temperature
  • salt and freshly ground black pepper, to taste
  • pinch of ground paprika
  • pinch of dried chilli flakes, optional
  • 2 cucumbers
  • sprouts, to garnish
  • grilled bread, to serve



Shred the chicken into bite-size pieces. Combine with the chopped apricot, chives, spring onion andpiquanté peppers. Gently fold in the cream cheese.


Season and add the paprika and chilli flakes if using.


Use a vegetable peeler and peel 12 long ribbons from the cucumber. Slightly overlap 6 ribbons on a clean surface to form a “sheet”. Place half the filling on one side of the sheet and roll up tightly to form a cylinder. Repeat with the leftover filling.


Gently cut the terrine into rounds, top with sprouts and serve over the bread.



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