Mousse of smoked chicken in a vegetable jacket

Scrape the zucchini and carrot into thin ribbons, for example with a cheese slicer.

Grind the smoked chicken fillet in a food processor and turn the crème fraîche and egg yolks into a smooth mixture. Season with salt and pepper.

Preheat the oven to 180ºC.

Beat the egg whites stiffly with a pinch of salt and carefully mix in the chicken mixture and the chives.

Roll up the greens in the muffin molds so that you get a raised edge.

Spread the mousse over it and bake in the oven in about 20 minutes airy and golden brown.