Stuffed salmon with mango salad 28 September 2015
1 poached salmon side stuffed with salmon and prawn mousse
3 large mangoes
5 tbsp fresh salad cress
3 birds eye chillies, thinly sliced
30 cooked king prawns
3 bunches watercress, washed and woody stems removed
For the dressing:
2 tsp fresh root ginger, finely grated
2 limes, juiced
2 tsp sweet chilli sauce
- Cut the salmon into individual portions with a very sharp knife.
- Peel the mangoes, then cut the ‘cheeks’ away from the stone with a sharp knife. Cut the mango into thin slices and fan out onto serving plates. Sprinkle with salad cress and chilli.
- Lay the salmon next to the mango and garnish with prawns and watercress.
- To make the dressing, mix all of the ingredients together and serve in a bowl on the side for drizzling over at the table.