• 2 cooked skinless chicken breasts, cut into small pieces
  • 2 anchovies, finely chopped
  • 15g parmesan, finely grated
  • 4 tbsp mayonnaise
  • 1 tbsp soured cream
  • 1 tsp Dijon mustard
  • ½ tsp garlic granules
  • 1 tbsp chopped chives, plus extra to serve
  • ½ lemon, juiced
  • 20 small crispbreads or melba toasts
  • 6 cooked smoked bacon rashers, finely chopped


  • STEP 1

    Tip the chicken pieces, anchovies, parmesan, mayonnaise, soured cream, mustard, garlic granules, chives and lemon juice into a bowl, then mix together to combine. Season with salt and black pepper. Will keep covered in the fridge for up to two days.

  • STEP 2

    Spoon teaspoonfuls of the mixture onto the crispbreads, then top with the chopped bacon and more chives.

Goes well with


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