STARTER: Smoked salmon, enhanced by the flavour of shrimp and the added texture of chopped watercress, is a nice starter to any meal.

SHRIMP AND WATERCRESS ROLLS:

12 slices smoked salmon

½ lb. cooked shrimp

1 oz. watercress, chopped                                           

1 stalk celery, finely chopped

home-made mayonnaise

curly endives and orange slices to garnish

Add watercress, celery and shrimp to the home-made mayonnaise--see recipe below--and mix well into filling. 

 

Arrange smoked-salmon slices on a work surface. Spoon equal amounts of filling onto each slice.  Roll up salmon carefully, enclosing the shrimp filling. Arrange 2 rolls on each serving platter and garnish with curly endive and orange slices to serve.                                                                                                                                    

 

HOME MADE MAYONNAISE:

 

1 egg yolk                                                                   

½ tsp. Dijon mustard

2/3 cup olive oil & sunflower oil mixed                     

1 tbsp. lemon juice                                                     

salt and white pepper to taste

In a large bowl, and using a wire whisk, beat together egg yolk, mustard, salt and pepper. Add in oil mixture drop by drop, beating thoroughly between additions. As mayonnaise thickens, increase the flow of oil to a steady stream, beating constantly. Beat in lemon juice and salt and pepper to taste, check and adjust seasoning if necessary.