Instructions: Pre-heat oven to 200c/gas6.

Take the kipper and strip off the bones. Flake the flesh and put into a food processor. Leave until it becomes a smooth paste (30-40 seconds). Add the egg whites and leave for a few seconds to aerate. Next add, salt, pepper, lemon juice, fresh herbs and the cream. (when adding the cream it should be poured quite slowly to avoid curdling).

Place in the refrigerator until it reaches a thick consistency (about 5 minutes). Place into well greased ramekin dishes and place in a Bain-Marie.

(Bain-Marie is an oven proof dish containing about 1 inch of water). Cook in the oven for about 8-10 minutes.

While they are in the oven, slice beetroot for about 20 seconds until crispy. decorate the plate with mixed salad leaves and fresh coriander.

Place a ramekin dish with the mousse onto a plate and surround it with crispy beetroot.

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