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Prawn Wrapped With Smoked Salmon

Prawn and smoked salmon roll with sauce vierge, capers, salted banana shallots, avocado, mustard emulsion. We have had this dish in many incarnations over the years, the original was here long before I started. We have it on our banqueting menu’s. From the timbale shaped to a ball shaped salmon with filling.
This being the latest is tight roll with salmon smoked locally and Argentinian poached prawns as the filling. The filling is packed a lot tighter than in previous menu’s, made lighter with less mayonnaise and cream cheese. Accompanied by an avocado puree and a tomato vierge that keeps everything clean and fresh.

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