Chicken pate

Ingredients

• 2 teaspoons parsley, flat leafed
• 1 teaspoon tarragon, fresh
• 1 red onion, 2 inch piece
• 5 oz cooked chicken
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 6 tablespoons unsalted butter
• 1 teaspoon salt
• 1 teaspoon ground black pepper

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Preparation

• Process ingredients in a food processor until finely pureed and well blended. Taste and adjust seasonings.
• Pack into ramekins and chill. May be stored four days in advance.