| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Twelve, Chefs, Of, Christmas |
6 |
servings |
INGREDIENTS
| 6 |
sl |
Smoked salmon |
| 250 |
g |
Fresh or frozen crab meat |
| 6 |
|
Spring onions |
| 1 |
|
Apple |
| 1 |
|
Green chilli |
| 1 |
tb |
Chopped coriander |
| 5 |
tb |
Mayonnaise |
| 1/2 |
|
Lemon |
| 6 |
|
Oysters |
| 1/2 |
ts |
Curry mix |
| 1 |
bn |
Chives |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Place 4 spoons of mayonnaise in a bowl with the crab, chopped spring
onions, coriander, chilli and apple. Season with salt and pepper, then mix
well.
Place the salmon slices over cling film and top each of them with a share
of the crab mixture. Wrap the cling film around and form 6 small balls.
Place in the fridge.
Heat the curry mix in a pan with olive oil and stir for 3 minutes. Put the
oysters in the liquidiser with 1 spoon of mayonnaise, lemon juice and the
curry oil. Process until smooth.
To dress, place a ball on the middle of each plate. Spoon some sauce around
and sprinkle the chives over.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can spurn God’s love for only so long”