Recipe: Kiev Stuffed with Truffle Salami Butter

This is a real crowd pleaser, and a brilliant twist on the classic garlic butter kiev

Instead of chicken you can also use pheasant breast. If you enjoy spicy food, sub out the Black Truffle Salami in this recipe for our Dorset Nduja.

Serves 4

Ingredients

For the Kiev

4 skinless chicken breasts
100g breadcrumbs
3 eggs
30g parmesan
50g plain flour
pinch paprika
4 tbsp oil for frying
For the Butter
100g butter
50g Black Truffle Salami

Method

STEP 1

Chop your Black Truffle Salami in to small pieces and lightly fry until firm. Drain off the fat that is released and use to make a simple truffle infused mayonnaise. Place the crispy salami in to a food processor along with the butter and blitz together.

STEP 2

Lay a chicken breast on a chopping board and with a sharp knife make a deep pocket inside the breast. Be careful not to cut all the way through as the butter will leak out when cooking. Repeat for the remainder of the chicken breast. Set to one side.

STEP 3

Mix the breadcrumbs and the parmesan in a large bowl. Add the eggs to another and lightly whisk. In a third bowl tip in your flour and season with a pinch of paprika.

STEP 4

Dip each breast in flour, then the egg and finally the breadcrumbs. Repeat so each kiev has a double coating, then place in the fridge to chill for an hour.

STEP 5

To cook, heat your oven to 180C. Heat the oil in a large frying pan over a medium heat. Fry the kievs for 2-3 minutes on each side until golden. Transfer to a baking tray and repeat. Once all are lightly fried place in your oven and cook for 20 minutes until cooked through.

STEP 6

Serve alongside crunchy lettuce, like iceberg, coated in lashings caesar dressing, or toss around spring veg like peas and spinach.

In this recipe

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Black Truffle Salami - Sliced

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Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.