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This dish is pretty easy, just make up all the element, which you can do ahead, and then assemble.
First, start with the chillies, combine the vinegar and sugar and stir until dissolved. Add the chillies. Make sure they are all in plenty of liquid. Set aside to pickle. At least 30 minutes.
Next, make your dressing. Combine ingredients in a jar, shake well until sugar dissolves. Add salt to taste. Also check the flavours, you may like it sweeter or with more acidity, adjust accordingly. Set aside.
To make the avocado mousse, place all ingredients, plus about 1 tsp of water, in a food processor. Wazz until completely smooth. Season to taste with a little salt if required. You can also add more wasabi if you want it hot, but remember you do have the pickled chillies which are pretty warm and its nice to get the subtle flavour of wasabi rather than a punch in the face of heat.
Once the above elements are done, and chillies have pickled, you can assemble. You can really plate this however you like.
This is a pretty easy recipe but with some swanky (I really wanted to say ‘wanky’, oh there, I said it) plating, you can really impress your friends!