By James Miller.
James, who owns The Cookery Tutor, offers gourmet cooking experiences, lessons, classes and gifts. Courses include: exotic Thai; authentic Indian; easy Sushi; pasta from scratch; professional knife skills; French food and wild game. Personalised vouchers are available – and are ideal as a Christmas gift. Book at www.thecookerytutor.co.uk
Ingredients
150g smoked salmon slices
125g cooked prawns
100g cream cheese
1 lemon
1-2 chives, finely chopped
Salt & white pepper
Vegetarian Option: use cucumber ribbons and omit the fish
Method
Finely chop the prawns and place in a jug. Using a hand blender, blend till smooth.
Place the cream cheese in a bowl and mix until smooth, add the prawns, mix.
Finely chop the chives.
Add ¼ tsp lemon juice, some chives and season with salt and pepper.
Lay a 30cm square piece of cling film on the bench.
Place the salmon slices in a line on the cling film so they are overlapping, to make a rectangle. Next, spread thickly with the prawn mixture.
Lift the cling film side closest to you up and over, tucking the edge into the middle, then continue to roll the cling film to make a round barrel. Twist the ends and roll with your hands to make a nice round shape. Chill in the fridge for at least 1-2hrs or overnight.
When set, un-wrap, trim the ends and slice into 4cm pieces. Serve with a wedge of lemon and some mixed leaves.
