Smoked fish, wasabi and basil mascarpone Bruschetta

Smoked fish, wasabi and basil mascarpone Bruschetta
Al Brown

Bite 5/11/2012

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This is a great combination. Wonderful moist smoked fish, rich creamy mascarpone spiked with wasabi and lime juice, then a fresh leaf or two of basil brings it all together.

Ingredients

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1 loaf Sourdough bread
2 fillets Smoked kahawai, mackerel or similar
1 squeeze Wasabi paste, fresh wasabi puree or similar
1 squeeze Lime juice
1 packet Mascarpone
1 handful Basil leaves, to finish

Directions

  1. Slice sourdough and brush with olive oil. Grill until crisp around the edges.
  2. Break up smoked kahawai, mackerel or similar, in torough chunks and set aside.
  3. Add enough fresh wasabi puree or “the green goo” and lime juice to mascarpone to give it some sting.
  4. Spread a lick of the mascarpone mix on the bruschetta, top with pieces of the smoked fish and finish with a leaf or two of basil.
  5. A wedge or two of lemon or lime on the side won’t go astray either.

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