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Recipes:
Smoked Salmon Wrapped Prawns
Wonderful as an appetizer (served hot or cold), over the
top of prepared pasta, a grilled steak or to accompany an entree.
Ingredients:
Prawns, cooked, no shell - 8 pieces
Lemon juice - 1 tablespoon
Jalapeno pepper, canned - 1 tablespoon
Echo Falls, Cold Smoked Salmon Sockeye or Scottish - 4 ounces
Bacon, smoked, sliced - 4 pieces
Toothpicks - 8
Method:
Butterfly cooked shrimp along the back until slight opening in the meat.
Par cook bacon strips in pan or oven until light brown, rest at room temperature.
Toss shrimp in lemon juice.
Cut jalapeno in half and stuff in opening.
Wrap prawn with smoked salmon leaving the tail exposed.
Cut each piece of bacon in half and wrap around the salmon and insert
toothpick to hold.
Chef's Note: Serve at room temperature or quickly heat in the oven.
Toothpicks can be removed prior
to hot application.
Yield: 4 portions, 2 pieces each
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