Approx. 200g of cooked ham
2-3 small gerkins in brine
A dash of freshly ground black pepper
A nob of butter.
Put all the ingredients into your mixer
A hint from Zia Mirella – if the mixture is too dry add a drop of cream.
Serve the ham mousse in a small bowl and place the bowl on a platter with crackers and French toast.
This will keep in the fridge covered with some plastic-wrap or silver foil.