INGREDIENTS

INSTRUCTIONS

1 For the Salmon and Vegetable Rolls: Cut the asparagus and baby leek into
thin julienne strips. Cut the salmon into strips and mix together with
vegetable julienne, add the ground cayenne and ginger, 1 tbsp chopped
chives and 1 tbsp chopped coriander, and season.
2 Lightly brush a little egg white over a sheet of pastry, spoon some of
the salmon and vegetable mixture in the middle and roll up, tucking in ends
to seal tightly. Repeat to make another roll.
3 Fill a deep pan one third full with vegetable oil and heat. Add the rolls
and deep fry until golden brown. Drain on kitchen paper.
4 For the Dipping Sauce: Mix together the soy sauce, 1 tbsp chopped
coriander, sesame oil, Tabasco and ground ginger. Cut the spring rolls in
half lengthways and arrange on a plate. Serve with the dipping sauce and
garnish with chives.
5 For the Prawns: Place flour in a bowl then add enough champagne to make a
batter. Peel two prawns, remove the heads, dip into batter to coat then
deep fry until cooked through and golden brown.
6 Heat a griddle pan. Brush the remaining prawns with olive oil, add to the
pan and cook on both sides until pink and cooked through. Serve both types
of prawns on a plate.
7 For the Strawberry Dessert: Preheat the oven to 200c/400f/Gas 6. Cut half
the strawberries into slices. Place the remaining strawberries in a mini
food processor with 1 tbsp icing sugar and lemon juice and blitz until
smooth.
8 Lightly brush a little egg white over a sheet of pastry then fold in
half. Sprinkle a little icing sugar over the top and cut out a circle about
10cm diameter. Repeat to make another two circles. Place on a greased
baking sheet and cook in the oven for about 5 minutes, or until golden
brown.
9 For the Sabayon: Place 100ml/3 1/2fl oz champagne, egg yolks and 1 tbsp
icing sugar in a small pan and heat very gently, whisking continuously
until thickened. Layer the pastry discs with sliced strawberries and a
little of the sauce. Drizzle the sabayon over the top and decorate with a
sprig of mint.
This recipe contains raw or lightly cooked eggs. Because of the slight risk
of salmonella poisoning, these should be avoided by the sick, the elderly,
the very young, and pregnant women.
Converted by MC_Buster.
NOTES : Chef - Jeanne Rankin
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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