Shred the smoked chicken breast with your fingers.
Melt the butter.
Slice the spring onions finely.
Finely chop the chilli.
Pick the flat parsley leaves and chop finely.
Mix the chicken with half of the melted butter and add the spring onions, chilli and parsley. Add the juice of half a lemon and the salt and pepper. Taste the mix and check the seasoning.
Divide the mixture into 6 ramekins and top with melted butter. Chill in the fridge for 30 minutes until the butter is set.
Serve with 2 slices of toasted or grilled sourdough bread and a fresh green salad.
«Poilane bread is delicious with this recipe and is a perfect light starter.»