Smoked fish, wasabi and basil mascarpone bruschetta
Publication: Bite
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
| 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
- Slice sourdough and brush with olive oil. Grill until crisp around the edges.
- Break up smoked kahawai, mackerel or similar, into rough chunks and set aside.
- Add enough fresh wasabi puree or “the green goo” and lime juice to mascarpone to give it some sting.
- 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.
- A wedge or two of lemon or lime on the side won’t go astray either.
https://www.eatwell.co.nz/recipe/6899/Smoked-fish-wasabi-and-basil-mascarpone-bruschetta/?frmcol=1840
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