400g smoked salmon
Store-bought horseradish beetroot dip, to serve
Store-bought marinated white asparagus, to serve
Baby amaranth leaves (or chard leaves), to serve
Prawns with Whipped Ricotta
Vegetable oil, to shallow fry
300g school prawns
¼ cup rice flour
1 tsp crushed fennel seeds
½ tsp caraway seeds
1 cup fresh ricotta
1 tsp finely grated lemon rind
1 small target beetroot, thinly sliced
- Half-fill a medium saucepan with oil and place over medium-high heat until it reaches 180°C on a deep frying thermometer.
- Toss the prawns in the rice flour and fry in batches for 1-2 minutes, or until golden and crisp. Remove with a slotted spoon, and set aside to drain on absorbent paper.
- Repeat with remaining prawns. Sprinkle the prawns with fennel seeds, caraway and salt and pepper.
- Mix to combine the ricotta and lemon and spoon into a shallow bowl and top with beetroot.
Rye and Chive Crepes
½ cup rye flour
½ cup plain flour
3 cups milk
1 bunch chives, finely chopped
¼ tsp sea salt flakes
50g unsalted butter, melted
- To make the crepes, place the flours in a large bowl. Combine the milk, eggs, chives and salt and whisk to combine. Slowly add to the flour mixture, whisking until smooth. Cover and stand for 20 minutes.
- Heat a small non-stick frying pan over medium heat. Add 1 teaspoon of the butter and pour ¼ cup of the crepe mixture into the pan, gently tip the pan to evenly spread the mixture. Cook for 2 minutes each side or until turned golden. Repeat.
These crepes are perfect to serve hot or cold and can be made three days in advance. Lay them between sheets of non-stick baking paper. To heat, place on a tray with the baking paper between each crepe. Wrap in foil and place on a baking tray. Place in a preheated 200°C (180°C fan forced) oven for 15 minutes. You can swap out the rye flour in the recipe for spelt or chickpea flour.
Sweet Pickled Cucumber Salad with Chopped Egg
1 tbsp caster sugar
2 tbsp white vinegar
1 telegraph cucumber, peeled and thinly sliced
1 hard-boiled egg, chopped
1 tbsp finely chopped chives
- Combine the sugar, vinegar and 1 tbsp water in a small saucepan over medium heat, stirring to dissolve the sugar. Take off the heat. Pour into a large bowl.
- Add the cucumber and gently toss to combine. Refrigerate for 15 minutes, in order to pickle.
- To make the salad, combine the egg and chives. Spoon the cucumber into shallow bowls and top with egg.