Smoked salmon and king prawn cannelloni
A little bit more involved to make, but these will look like little works of art when they’re finished!
- 4 peeled king prawns, cooked
- 100g smoked salmon trimmings
- 25ml double cream
- 50g crème fraiche
- Sea salt
- ½ tbsp chopped chives
- 2 strips of very thinly sliced smoked salmon
- 2 heaped tbsp mayonnaise
- ½ lemon, juice
- 1 tbsp dill, finely chopped
- 1 tsp capers
- 3 sliced gherkins
- Lemon balm or any baby herbs
Cut the prawns into a small dice
Blend the chopped smoked salmon together with the crème fraiche and cream until it forms a smooth mousse like texture
Place in a bowl and fold through the chives, king prawns and a little pinch of salt
Refrigerate for approximately 1 hour
Lay out the smoked salmon slices on clingfilm to form a large strip
Spoon the smoked salmon mousse along the length of the smoked salmon slices
Roll up tightly to form a cylinder
Twist the ends tightly and refrigerate for another hour (or this can be used straight away)
While the cannelloni is chilling, mix the mayonnaise, lemon juice and chopped dill together to make the dill mayonnaise.
Slice the cannelloni and remove the clingfilm
Garnish with capers, sliced gherkins and baby herbs
