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Approx. 200g of cooked ham

4-5 capers

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.