- 8 oz (225g) smoked chicken breasts
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp chopped tarragon
- Zest and juice of ½ lemon
- Sea salt and freshly ground black pepper
- 2 Belgian endive
- 1 red Belgian endive
- Chopped chives, to garnish
- Discard the skin and bone from the smoked chicken. Dice the smoked chicken meat. Combine the chicken, mayonnaise, mustard, lemon zest and juice, and tarragon in a food processor and process until very finely chopped. Season with salt and pepper.
- To serve, separate the endive leaves. Place spoonfuls of the mousse onto the ends of the wide ends of the endive leaves, and sprinkle with the chives. Serve immediately.