Sunday, 27 October 2013


I always have smoked salmon and raw king prawns in my freezer - they freeze well and (more importantly) thaw out well!  Throw in some avocado, tomato, coriander, shallot and a variety of starters or light lunches are at your finger tips.  Below is a nest of smoked salmon strips on top of roughly chopped avocado, tomato and coriander, dusted with paprika and dressed with a little olive oil and lemon.....

This one is avocado crushed with lime juice and chopped coriander, brown crab meat mixed with a little mayonnaise and white crabmeat on top, dressed with olive oil and lime juice, served with pea shoots and chopped parsley and chives.



And here we have tiger prawns that have been deveined so that they curl up prettily, briefly fried in a little garlic infused olive oil, seasoned and set aside to cool.  They then sit on a top of a bed of finely sliced lettuce, and chopped tomatoes and avocado. Dress the whole thing with a lemon and olive oil and a few chilli flakes.

No comments:

Post a Comment