- Boil the peas for 5–7 minutes, then drain and mash.
- Add the cream and season with the brandy, lemon juice, salt, pepper and mint. Keep it cool in the fridge.
- Mix the butter with mustard or wasabi until light and creamy.
- Spread onto the bread slices and top with cheese and a sprinkle of paprika.
- Cut these into rectanglee canapés, arrange around the mousse on a plate and serve.