INGREDIENTS
8 medium of smoked salmon
4 stems boiled, cooked asparagus
12 stems raw asparagus
12 boiled, cooked prawns
1tsp shallots, roughly chopped
1tbsp tomato concasse, roughly chopped
1tbsp tomato ketchup
2 pieces chervil
1tbsdp mayonnaise
Juice of ¼ lemon
8inch mooli, peeled and cut into 2inch thin strips
2tbsp white wine vinegar
1tsp sugar
1inch fresh ginger
1 clove garlic
3tbsp olive oil
1tsp chopped chives
Salt & pepper
Recipe continues
METHOD
Chop cooked asparagus into a small dice, chop prawns into similar size dice and mix with asparagus. Add shallots, tomato concasse, tomato ketchup, mayonnaise and lemon juice, mix and season.
Place a piece of smoked salmon onto a piece of Clingfilm, Place a spoonful of the mix on the centre of the smoked salmon, pull up the corners of the Clingfilm and twist to form a ball. Should make 8 balls altogether.
Put into a 2½inch stainless steel ring and then gently push to form a round shape. Refrigerate 30 minutes.
Add the white wine vinegar, sugar, ginger and garlic to a pan and bring to the boil. Put in the mooli, reboil then turn off and leave for 3 minutes. Finally, strain off the mooli, mix with 2tbsp olive oil, season and add chopped chives.
Add the raw asparagus to a hot pan of water and let it cook until the colour becomes very green. The spears should just barely bend when picked up out of the water (about 3 minutes or so for thin asparagus and 5 minutes for the thickest). Mix asparagus with 1 tbsp olive oil and season then add to a hot griddle pan, cook until griddle marked..
Remove the smoked salmon from the clingfilm turn over so that the salmon is on top and add two to each serving plate with the mooli salad, grilled asparagus and decorate with chervil.