Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands off Greece’s eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we’ll definitely be adding to our repertoire. Love tzatziki? Looking for a fun twist? Look no further than Harley’s easy cucumber, mint and dill mousse.
This is tzatziki transformed into a simple, refreshing mousse. It is very light and innocent of garlic: serve a slice with very good smoked salmon as a starter, or present it garnished with dill as part of a medley of mezze.
- 1/2 cucumber
- 5 leaves gelatine
- 14 ounces Greek yogurt, full fat or 2%
- handful of mint leaves, very finely chopped
- 1 teaspoon chives, finely chopped
- 1 tablespoon dill, finely chopped, plus a few fronds to garnish
- zest of 1 lemon
- squeeze of lemon juice or a splash of white wine vinegar
- sea salt and black pepper
- Grate the cucumber and leave it for half an hour, lightly salted, in a sieve over a bowl, pressing down occasionally with the back of a wooden spoon to remove the juices. Squeeze out any remaining water before using.
- Place the gelatine in a glass with water to soften (follow pack instructions).
- When soft, heat in a small saucepan with a little water until dissolved.
- Put the yogurt with all the remaining ingredients in a separate bowl, season to taste and fork it through to mix thoroughly.
- Add in the gelatine and mix further; pour this into a small tin, dariole or jelly mold - I use a miniature loaf tin - and refrigerate for 3 hours or overnight.
- When ready to serve, carefully immerse the tin or mold in hot water, taking care that it does not seep over the rim, and after a few seconds it should loosen so that you can turn it out onto a plate.
- Garnish with fronds of dill.
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