Fluffy ham mousse: blend it in 10 minutes for a spread that holds its shape

Tip: tap a step to mark it as done.

1. Blend the ham

   3 min

   Cut the ham into pieces and finely process it in a blender or food processor.

2. Add the butter and cream cheese

   3 min

   Add the softened butter, cream cheese, mustard, and paprika, and blend until completely smooth. Season with pepper and taste, adding salt cautiously because the ham is already salty.

3. Whip the cream

   3 min

   Whip the cold cream until stiff peaks form.

4. Fold in the cream

   1 min

   Gently fold the whipped cream into the ham mixture with a spatula to keep the mousse fluffy.

5. Serve

   Spread the mousse on baguette slices or pipe it using a piping bag fitted with a star tip. Sprinkle with a little paprika and the snipped chives. For piping, it is best to let the mousse firm up in the refrigerator for 30 minutes. Store covered in the refrigerator for up to 2 days.

Tip: Ham with a high meat content makes a thicker mousse; ham with added water makes it thinner. Leftover mousse also works as a filling for deviled eggs.

This recipe was translated from the Slovak original: Nadýchaná šunková pena na chlebíčky: z mixéra za 10 minút a na bagete drží tvar