| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Mixed herbs; (chives, tarragon, |
|
|
; flat parsley) |
| 2 |
|
Spring onions; finely chopped |
| 1/2 |
lb |
Ricotta/cream cheese |
| 6 |
oz |
Smoked salmon |
| 6 |
lg |
Cooked prawns |
| 6 |
|
Chives for garnish |
|
|
A little olive oil |
INSTRUCTIONS
Combine the herbs with the cream cheese and add a dribble of olive oil to
lighten the texture. Then add the spring onions.
Cut the salmon slices into strips about 6" x 1" and spread one half of the
surface with the herb and cheese mixture. Peel the prawns, leaving the head
and tail tips on, but removing the centre vein. Wrap the middle of each
prawn in the strips of salmon, leaving the head and tail free.
Place 1tbsp of cheese mixture in the middle of each plate then take 3
prawns and prop them head upwards against the cheese mixture. Garnish with
whole chives and serve with hot buttered toast.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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