Approx. 200g of good cooked ham ( a hint from Zia Mirella – we Italians differentiate between cooked ham and cured ham which we call “Prosciuto Crudo”
A few capers – 4-5
2-3 small gherkins in brine
A dash of freshly ground black pepper
A nob of butter.
Put all the ingredients into your mix-master .
(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 Glad-Wrap. Kids love this as toasted sandwiches.