Serves 6
1 cucumber
2 tablespoons coarse salt
1/4 pint (150ml) chicken stock 1/2 oz (15g) powdered gelatine 1 lb (450g) cream cheese or
2 x 8 oz (227g) cartons cottage
cheese
1 tablespoon chopped chives salt and freshly milled pepper 1/4 pint (150ml) double cream squeeze of lemon juice or dash of
wine vinegar
Peel the cucumber, cut in half lengthways and scoop out the seeds with a teaspoon. Dice the cucumber, place in a colander and sprinkle with coarse salt. Leave to stand for 30 minutes to draw some of the juices. Thoroughly rinse cucumber and press dry in absorbent paper.
Put 4 tablespoons of the stock into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes. Meanwhile, put the cream cheese into a mixing bowl and beat until soft. Or press cottage cheese through a sieve into a mixing bowl. Stir the stock and gelatine over low heat (do not boil) until the gelatine has dissolved. Draw off the heat and add the remaining stock.
Slowly stir the stock into the cheese and blend. Add the cucumber, chives and a good seasoning of salt and pepper. Whip the cream until soft peaks form and fold into the mixture. Add a squeeze of lemon juice or a dash of wine vinegar to sharpen the flavour. Pour into a 11/2 pint (900ml) wetted ring mould and chill for at least 3 hours or overnight. Unmould on to a serving plate. Serve with thinly sliced brown bread and butter.