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.
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