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 350ÂºF.
Half fill roasting pan with boiling water.
Place roasting pan on middle shelf in oven
Take fish purÃ©e from fridge and sit down in larger bowl with crushed ice.
Gradually beat in the cream until mixed with the fish purÃ©e 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.