- 500 g chicken fillet, cooked/shredded
- 100 g Bresc Chunky salsa tomato
- 5 dl poultry stock
- 4 g agar agar
- 1 bay-leaf
- 2 gherkins (large)
Bring the stock to the boil with the bay-leaf and let the flavours infuse. Add the salsa and the agar agar and bring to the boil. Slice the gherkin into long strips. Mix the shredded chicken fillet with the stock. Line a mould with plastic film and fill it with the chicken mixture. Place the gherkin strips in various layers in the mould. Allow to cool thoroughly and remove it from the mould. Slice and serve.