Ingredients
4
slices bread
1
lemon, juiced
1
teaspoon
English mustard or wasabi
100
ml
single cream
hot paprika powder
ground white pepper
Mousse:
2
tablespoons
soft butter
Canapés:
salt
4
slices Cheddar cheese
400 
g
Birds Eye peas
10
ml
brandy
1
tablespoon
fresh mint, chopped
Preparation
- 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.
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