November 2008

Smoked Salmon Wrap

Ingredients – Serves 4

240g smoked salmon
100g prawns blanched
¼ cucumber
¼ head of lettuce
1 shallot
100g cream cheese
Fresh fine herbs

Dressing

1 orange
1 lemon
50ml olive oil
10ml white wine vinegar
1 teaspoon honey

Garnish

Cucumber slices
Cherry tomato
Baby greens
Lemon wedges

Method

Finely chop the prawns, shallot, lettuce and cucumber and mix with the cream cheese and chopped herbs, season to taste. Line out a long length of cling film on your work surface, place the smoked salmon on the cling film to make a long narrow rectangular shape, spoon the prawn mixture on the top left side closest to you and fold into a cigar shape. Tighten the ends to make a perfect roll. Refrigerate for 2 hours.

To make the dressing

Zest and juice the orange and lemon into a bowl. Mix with the vinegar, honey and olive oil, season to taste.

Assembly

Slice the wrap into 4cm pieces, place two on each plate standing side by side, garnish with the cucumber, tomato and baby leave. Finish with a lemon wedge and drizzle with some dressing.
Serve with Melba toast.

Enjoy!