Recipe: Tuna mousse

1 Cook the egg for 9 minutes starting from cold water. Cool it immediately under running water.

2 Whip the cream in a mixing bowl. It should be quite stiff. Keep it in the refrigerator.

3 Peel then finely mince the shallot.

4 Wash and pat dry the herbs.

5 Finely chop the chives.

6 Remove the stems from the parsley and finely chop it.

7 Finely chop the cornichons.

8 Place the flaked tuna in the food processor bowl.

9 Add the Philadelphia cream cheese, mustard, smoked paprika, herbs, shallot and cornichons. Season with fine salt and ground pepper.

10 Mix on speed 2 with the blade until you reach a paste-like consistency.

11 Shell the egg, finely chop it with a knife and add it to the mixture.

12 Mix for a few seconds with the blade.

13 Scrape down the bowl with a flexible spatula.

14 Add the whipped cream, then mix thoroughly by lifting the preparation with the spatula.

15 Transfer to a serving dish and refrigerate for 2 hours before serving.