Tuna And Herring Mousse

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

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

tuna, herring filets, anchovies, butter, balsamic vinegar, soy sauce, heavy cream, clove garlic, fresh basil, cayenne pepper, ground black pepper, capers

Taken from www.epicurious.com/recipes/member/views/tuna-and-herring-mousse-598b00bfee57760af316a837 (may not work)