8-10 servings

½ l kefir
2 dl 35 % sweet cream
200 g smoked chicken (or turkey)
1 sweet red pepper
2-3 marinated pickles
2 tbsp gelatine
6 tbsp water
½ dl chopped parsley
½ dl chopped dill
1½ tsp salt
1 tsp herb salt
½ tsp lemon pepper

Cut the smoked chicken into pieces, and chop the sweet pepper and pickles. Add chopped greens. Mix the gelatine with water, let it expand and dissolve in a double boiler. Beat the cream and mix with the kefir. Add the gelatine.

Place in the refrigerator overnight. Remove from the mould and serve.

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Tags: kefir, whipping cream