Egg, Cucumber and Dill Mousse

Name: Egg, Cucumber and Dill Mousse
Yield: Serves 6–8
Ingredients: ¼ pint/140 ml chicken stock with 1 sachet (½ oz/14 g) of gelatine sprinkled in and dissolved over gentle heat; 1 cucumber, with peel, grated and sprinkled with salt and left to sit for 30 minutes; 8 hardboiled eggs, shelled and chopped; ¼ pint/140 ml chicken stock with 1 sachet (½ oz/14 g) of gelatine sprinkled in and dissolved over gentle heat; 1 cucumber, with peel, grated and sprinkled with salt and left to sit for 30 minutes; 1 tbsp white wine vinegar; 1 tsp sugar; 6 tbsp mayonnaise; ½ pint/285 ml creamy fromage frais (as opposed to the low-fat kind); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 large handful dill, chopped; 2 tbsp snipped chives

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This mousse has two different textures, the grated cucumber and the chopped eggs. It is sumptuous, and makes a perfect main course on warm summer evenings as well as an ideal first course.

Ingredients

¼ pint/140 ml chicken stock with 1 sachet (½

Main course
Starter
Summer

Method

When the stock and gelatine mixture has cooled completely, stir it into the mayonnaise and add the chopped eggs and the drained grated cucumber. Fold in the fromage frais, the wine vinegar, sugar, chopped dill and chives and put this mixture into a glass or china serving dish, having first tasted to see if there is enough seasoning for your liking. If not, just add a bit more salt and some fres