Smoked Chicken Terrine

1 kg smoked chicken
4 large chicken legs
2 egg whites
300 ml thick cream
100 g sun-dried tomatoes, shredded
100 g mixed fresh herbs, chopped
1 tsp SIDS CRAZY SALT
RELISH:--
100 g pitted black olives, sliced
100 g capers, chopped rough
1 clove garlic, crushed
30 g fresh chives, chopped
3 tsp EV olive oil
SIDS SALT & PEPPER

Remove the breasts from the smoked chicken and set aside. Remove the remaining flesh from the carcass and mince.
With a small sharp knife, scrape the flesh from the raw chicken legs as shown below. Trim away the fine, shiney white nerves & tendons as these do not break down during cooking. Blitz to a fine purée then blend in egg whites. Transfer to a bowl, cover and refrigerate for 20 minutes.
Preheat oven to 160oC.
Sit the bowl of puréed chicken over ice and slowly mix in the cream to just blend. Season with SIDS SALT & PEPPER then gently mix in the smoked leg meat, tomatoes, SIDS CRAZY SALT and herbs.
Line the length of the base of a 1.5 litre terrine with a strip of foil to overhang the sides and help unmould after cooking. ½ fill the terrine with the chicken mixture, place the breasts on top and cover with the remaining chicken mixture. Cover the terrine with foil, firmly turning the edges under to seal.
Place terrine in an ovenproof dish and create a water bath, with hot water half way up the mould. Bake in oven for 1½ hours until juices run clear. Remove from water bath to cool in the mould. Cover then refrigerate overnight.
Relish: Mix olives, capers, garlic & chives together then stir in olive oil to bind. Loosen the edges of the terrine then turn out onto a cutting board and cut into 12 slices.
Serve with the relish.
Pull skin off the leg from the fat end of the drumstick.
Hold the knuckle end of the drumstick and use a sharp knife to cut around the bone then scrape away the flesh.