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Last Updated on Monday, 08 August 2011 13:12 | 
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Recipe of the Month
Seafood Tian with Marinated Cucumber Ribbons & Citrus Crème Fraiche
Ingredients
Tian:
| 6 | Fresh Mussels |
| 40g | Cooked Prawns |
| 20g | Brown Shrimps |
| 40g | Confit Salmon |
| 30g | Smoked Salmon, (Julienne=fine strips) Mascarpone cheese Crème Fraiche |
| ½ | Lime |
| ½ | Lemon |
| 20g | Dill |
| 20g | Chives Cayenne Pepper Paprika Salt & Pepper Shallot (finely diced) |
| ½ | White Wine |
| 4 tblsp Pinch | Chopped Parsley |
Cucumber:
| ¼ | Cucumber |
| 1 teasp | Lemon or lime juice |
| 10g | Chopped dill |
| 10g | Chopped chives |
Instructions
- Clean the mussels and remove the beard, place into a very hot sauce pan with the shallots, garlic, parsley & wine, add lid and cook for approximately 2 minutes.
- Once the mussels have cooled, remove from the shell and add to a bowl with the rest of the fish, add ½ of the lime juice, ½ the lemon juice, chopped dill, cayenne pepper and paprika. Add the mascarpone cream and a little crème Fraiche until the right consistency it acquired.
- Prepare the ribbons using a speed peeler, mix in the remaining ingredients and refrigerate.
- To make the citrus crème Fraiche, add the remaini9ng lemon & lime juice and a little chopped dill, thin with a little cold water if necessary.
- In a metal ring, line the inside with some of the marinated cucumber, carefully fill with the Tian, refrigerate.
- To serve, carefully remove the metal ring, garnish with the remaining cucumber, citrus crème Fraiche & dill.