Smoked eel mousse, caviar, brioche

Soak 1/2 leaf of gelatine in cold water for 10 mins

Bring 38g chicken stock to the boil, add the gelatine then blend with 100g smoked eel and a pinch of cayenne.

Whip 125g double cream and add to the eel mix.

Put the mouse in 7 cm moulds and freeze overnight.

Next day defrost in the fridge.

Use a 7 cm serving ring to cut out 2 discs from 1cm slices of brioche. Lightly brush with oil and brown on all sides in a 180°C oven, for about 10 mins.

Cover the brioches with the eel mousse, finish with  caviar, borage flowers  and some pieces of smoked eel

(Here Myriam Minne's original recipe in Flemish)