Smoked White Fish Bites
Comments:	Another easy to prepare dish for an unformal gathering to serve along with a cocktail or a glass of wine, a unique light tasting slightly smoked mousse. A hint of cream gives it its smooth texture, perfect to spread on fine crackers or really fresh French bread stick slices. It is important to have enough on hand, as your guests might ask for more! Excellent served along with a dry white Sauvignon wine that will enhance the taste of lemon, or an aged in oak barrels Chardonnay, as the taste of oak will accentuate the smoked taste of the fish but reduce the taste of lemon. The mousse will keep for a day refrigerated; leave mousse to warm-up at room temperature for 30 minutes before serving.
Servings:	4 to 6
Ingredients	Preparation
1 pound [454 g] smoked white fish, skin and bones removed 1/4 cup [60 mL] mayonnaise 1/4 cup [60 mL] heavy whipping cream 1/4 cup [60 mL] freshly squeezed lemon juice 1/8 teaspoon [0.5 mL] Cayenne pepper 1 tablespoon [15 mL] freshly chopped parsley	Transfer prepared smoked white fish into the bowl of a food processor. Proceed until really finely chopped. Add mayonnaise, cream, fresh lemon juice and Cayenne pepper. Proceed for 30 seconds. Taste and rectify seasonings if needed. Evenly spoon mousse into a 2-cup [500-mL] baking dish. Sprinkle mousse with freshly chopped parsley. Refrigerate until ready to serve, really cold.