HERB CRUSTED ROULADE OF SALMON AND PRAWNS WITH CREAMED CHEESE, PICKLED CUCUMBER, MIXED SALAD LEAVES AND CURRIED CRÈME FRAICHE
serves 4

© At home in Renvyle by Tim O’Sullivan, 2005

Ingredients:

150g (6oz) Smoked Salmon (thinly sliced)

200g (8oz) Cream Cheese

Salt, Pepper and Lemon Juice

Herb Crust

200g (8oz) Parsley

200g (8oz) Tarragon

200g (8oz) Fennel

200g (8oz) Chives

Peppercorns

Pinch of Salt

2 Cherry Tomatoes

½ Cucumber (pickled)

12 Prawn Tails (cooked and shelled)

1 Cup Crème Fraiche

1 tsp Curry Powder

Finely chop the herbs, season with salt and pepper. Lay 30cm (12 inch) cling film on a work top and cover with the herb crust mix.

Put the cream cheese in a bowl and mix in the prawns and lemon juice.

Place the smoked salmon on top of the herbs. Cover with the cheese mix and roll into a roulade. Chill in the fridge for 4-5 hours.

Mix the curry powder into the crème fraiche.

To Assemble the Dish: Slice the roulade in 5cm (1½ inch) rolls. Place in the centre of the plate. Garnish with curry crème fraiche, cherry tomato, pickled cucumber and a dash of tomato oil and pesto.