Asian Mousse
Sue Parenio

3/4 teaspoon unflavored gelatin
1 tablespoon soy sauce
3/4 cup sour cream
1 teasp fresh lemon juice
2 oz fresh cooked tuna or one small can
1 Tablespoon fresh grated wasabi--MAYBE DOUBLE THIS???
1 tablespoon finely grated ginger, or to taste
1 clove fresh garlic, minced
2 teaspoons toasted sesame seeds
crackers or toast points as an accompaniment

In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute.
Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth.
In a food processor purée the fish until it is very smooth. Add the garlic and process again.
In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream mixed with lemon juice, the puréed tuna/garlic, the wasabi, the sesame seeds, and salt and pepper to taste and chill the mousse, covered, overnight till it is firm.
The mousse may be made 2 days in advance and kept covered and chilled.

The Johnson Family Cookbook