Speedy smoked salmon and pit stop parcels

2 servings

Ingredients

Quantity Ingredient
55 grams Extra fine asparagus
1 Baby leek; cut into 4cm
; lengths
85 grams Smoked salmon
1 Pinches ground cayenne and ground ginger
1 tablespoon Chopped fresh chives; plus extra to
; garnish
2 tablespoons Chopped fresh coriander
1 Egg white; lightly beaten,
; plus 2 egg yolks
5 Sheets filo pastry
Vegetable oil for deep frying
3 tablespoons Soy sauce
2 tablespoons Sesame oil
1 drop Tabasco
115 grams Self raising flour
20 millilitres Champagne; about
5 larges Raw prawns
1 tablespoon Olive oil
250 grams Strawberries
3 tablespoons Icing sugar
½ Lemon; juice of
Salt and pepper
1 Sprig fresh mint; to decorate

Directions

1 For the Salmon and Vegetable Rolls: Cut the asparagus and baby leek into thin julienne strips. Cut the salmon into strips and mix together with vegetable julienne, add the ground cayenne and ginger, 1 tbsp chopped chives and 1 tbsp chopped coriander, and season.

2 Lightly brush a little egg white over a sheet of pastry, spoon some of the salmon and vegetable mixture in the middle and roll up, tucking in ends to seal tightly. Repeat to make another roll.

3 Fill a deep pan one third full with vegetable oil and heat. Add the rolls and deep fry until golden brown. Drain on kitchen paper.

4 For the Dipping Sauce: Mix together the soy sauce, 1 tbsp chopped coriander, sesame oil, Tabasco and ground ginger. Cut the spring rolls in half lengthways and arrange on a plate. Serve with the dipping sauce and garnish with chives.

5 For the Prawns: Place flour in a bowl then add enough champagne to make a batter. Peel two prawns, remove the heads, dip into batter to coat then deep fry until cooked through and golden brown.

6 Heat a griddle pan. Brush the remaining prawns with olive oil, add to the pan and cook on both sides until pink and cooked through. Serve both types of prawns on a plate.

7 For the Strawberry Dessert: Preheat the oven to 200c/400f/Gas 6. Cut half the strawberries into slices. Place the remaining strawberries in a mini food processor with 1 tbsp icing sugar and lemon juice and blitz until smooth.

8 Lightly brush a little egg white over a sheet of pastry then fold in half. Sprinkle a little icing sugar over the top and cut out a circle about 10cm diameter. Repeat to make another two circles. Place on a greased baking sheet and cook in the oven for about 5 minutes, or until golden brown.

9 For the Sabayon: Place 100ml/3 1/2fl oz champagne, egg yolks and 1 tbsp icing sugar in a small pan and heat very gently, whisking continuously until thickened. Layer the pastry discs with sliced strawberries and a little of the sauce. Drizzle the sabayon over the top and decorate with a sprig of mint.

This recipe contains raw or lightly cooked eggs. Because of the slight risk of salmonella poisoning, these should be avoided by the sick, the elderly, the very young, and pregnant women.

Converted by MC_Buster.

NOTES : Chef - Jeanne Rankin

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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