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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 2/3 pound smoked salmon
- 7/8 pound prawns
- 1 lemon
- cayenne pepper
- 3 1/2 tablespoons butter
- 5/8 cup double cream
- salad garnish
Method
- Lightly oil 6 small ram ken dishes. Line the ramekins with the salmon allowing it to overlap the top of the dishes. Lightly season with freshly ground black pepper if required.
- Place prawns in a saucepan with the juice of the lemon, cover and heat gently for a few minutes until prawns turn from grey to pink. Remove prawns from liquid, then reduce the liquid until there is about 2 tbs. Allow to cool.
- Roughly chop 8 of the prawns and set aside. Tip the remainder iwht the reduced liquid into a food processor with some lemon zest, pinch of cayenne pepper and softened butter and blend to a puree. Fold in the cream and chopped prawns, then spoon into the smoked salmon lined ramekins.
- Fold over the overlapping edges of smoked salmon and chill in the timbales until firm. When ready to service, carefully turn out for the dishes. Service with toast and salad garnish.
