Tuna and herring mousse Recipe

• 160 g canned tuna in brine, (tuna steak), drained
• 200 g canned herring filets, (in beer sauce if available)
• 2 anchovy fillets
• 2 tbs butter at room temperature
• 2 tbs balsamic vinegar
• 1 tbs soy sauce
• 3 tbs heavy cream
• 1 clove garlic, crushed
• Fresh basil
• 1 tsp cayenne pepper powder
• 1 tsp ground black pepper
• 2 tbs capers, drained

Directions

1.

Put the tuna, herring and anchovies in a food processor and pulse to break up the fish. With the machine running, add the butter, balsamic vinegar, soy sauce, cream, garlic and lots of fresh basil leaves, and blend until smooth.

2.

Stop the machine and scrape down the sides of the processor bowl. Add capers, season with cayenne and black pepper and pulse to blend.

3.

Serve at room temperature on toasted bread or crackers together with black and green olives.

4.

Suggestion: cover and refrigerate the mousse for up to 4 days.