Step 1

Pre-heat oven to 200c/gas6.

Step 2

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).

Step 3

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.

Step 4

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

Step 5

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

Step 6

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