Smoked Salmon & Alaska Spot Prawns
Recipe compliments of Chef Kerry Sear of Cascadia Restaurant, Seattle, Washington.
Ingredients:
8 oz. sliced smoked salmon
6 oz. lemon horseradish butter (see recipe)
2 pieces poached artichoke bottoms
8 pieces raw spot prawns (shell removed and cleaned)
2 tsp. yuzu juice
2 oz. pea shoots
4 oz. grape seed oil
1 tsp. lemon sea salt
Horseradish Butter:
1 lb. soft butter
1 lemon juice
1/2 oz. anchovies
1 oz. shallots
1 tsp. horseradish
1 tsp. lemon sea salt
Method: 1. To prepare horseradish butter, place all ingredients in a food processor and blend. Add a small amount of boiling water for a smooth consistency. Set aside while preparing terrine.
2. Line a small loaf tin with plastic wrap.
3. Lay first slices of smoked salmon on bottom and sides of tin. Some excess salmon should hang over the edge for later wrapping.
4. Using a piping bag cover bottom of tin with a layer of horseradish butter.
5. Slice artichoke bottoms thinly and lay on top of butter.
6. Alternate butter, smoked salmon and artichokes until top of tin is reached.
7. Fold excess salmon and press lightly. Cover with plastic wrap and refrigerate.
8. Peel raw spot prawns.
9. In a frying pan over medium heat sauté prawns quickly and season with lemon salt. Remove and keep warm.
10. Remove salmon from mold and slice in to 1/2 inch slices. Remove plastic wrap.
11. Place on to a chilled plate. Place two prawns on each slice of salmon. Drizzle with grape seed oil and yuzu juice. Garnish with fresh pea shoots.
