Mix 175g (6oz) of Epoises cheese with 125 g (4½ oz) cream and 15g (1 tablespoon) dry fish stock.
To make a mousse with the pike and white fish: put these into a mixer bowl add seasoning, mix, then gently add 200g (7oz) cream. Next add the Epoisses cheese, 1 tablespoon honey vinegar (or 2 teaspoons lemon juice), mix again; adjust seasoning to taste.
Peel the 3 kiwis, cut into 3 lengthways, then 3 again to form sticks.
Line the pie dish with cling film, place ¼ of the mousse on the bottom, arrange 2 layers of kiwis, another ¼ of mousse; add another layer of kiwis, a further layer of mousse, 2 more layers of kiwis then finish with the rest of the mousse. Fold over with the cling film then wrap the pie dish in cling film. Place in a bain marie and put this in a pre-heated oven at 200°C (th 6-7). Cook for 1 hour. Leave to cool.
Turn out of the pie dish and pour over the tomato coulis.