Warm Smoked Fish Mousse with Tomato Vinaigrette

Warm Smoked Fish Mousse with Tomato Vinaigrette

1 pound smoked fish – skinned and boned
Grated rind of 1/2 lemon or lime
1 tablespoon cognac
3 egg whites
2 teaspoons chopped fresh tarragon
2 teaspoons “NAMIDA” New Zealand Wasabi Paste either hot or mild to taste
White pepper to taste
1/4 pint single cream
Tomato Vinaigrette – see recipe

Cube smoked fish

Blend in a blender with lemon or lime rind and cognac until smooth

Transfer to bowl.

Beat in egg whites, tarragon, “NAMIDA” New Zealand Wasabi Paste and pepper

Cover and chill for 2 hours

Pre heat oven to 350ºF.

Half fill roasting pan with boiling water.

Place roasting pan on middle shelf in oven

Take fish purée from fridge and sit down in larger bowl with crushed ice.

Gradually beat in the cream until mixed with the fish purée and put into greased scallops dishes.

Place dishes in roasting pan and bake until firm to touch. Remove from oven and leave for 5 minutes.

Put moulded mousses on small plates.

Pour Tomato Vinaigrette over the mousse, garnish with basil and tarragon sprigs, serve at once.