Smoked fish, wasabi and basil mascarpone bruschetta

This is a great combination. Wonderful moist smoked fish, rich creamy mascarpone spiked with wasabi and lime juice, then a fresh leaf or two of basil brings it all together.

Ingredients

1 loaf	Sourdough bread
2 fillets	Smoked kahawai, mackerel or similar
1 squeeze	Wasabi paste, fresh wasabi puree or similar
1 squeeze	Lime juice
1 packet	Mascarpone
1 handful	Basil leaves, to finish

Directions

1. Slice sourdough and brush with olive oil. Grill until crisp around the edges.
2. Break up smoked kahawai, mackerel or similar, into rough chunks and set aside.
3. Add enough fresh wasabi puree or "the green goo" and lime juice to mascarpone to give it some sting.
4. Spread a lick of the mascarpone mix on the bruschetta, top with pieces of the smoked fish and finish with a leaf or two of basil.
5. A wedge or two of lemon or lime on the side won't go astray either.