
RECIPE OVERVIEW
A fantastic starter for seafood lovers.
Ingredients Add to Shopping List
Serves: 8 people
Add all ingredients Select All
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0 - Black Pepper
freshly ground -
2 - Carrots
peeled -
4 tsp Caster Sugar
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2 - Celery
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300 ml Creme Fraiche
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100 g Creme Fraiche
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2 - Fresh Egg
yolks only -
1 tsp Plain Flour
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100 ml SuperValu Cream
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1 - SuperValu Cucumber
peeled -
1 tbsp SuperValu Fresh Chives
finely chopped -
100 g SuperValu Fresh Salmon Darnes
finely chopped -
1 cloves SuperValu Garlic
finely sliced -
1 - SuperValu Granny Smith Apples
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1 tbsp SuperValu Lemon Juice
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0 - SuperValu Lemon Juice
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450 g SuperValu Mussels
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1 tsp SuperValu Olive Oil
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1 - SuperValu Onion
roughly chopped -
1 tbsp SuperValu Parsley
chopped -
1 - SuperValu Shallots
finely chopped -
4 - SuperValu Smoked Salmon
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200 g SuperValu Smoked Salmon
skinned and diced -
12 - SuperValu Tiger Prawns
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25 g SuperValu Unsalted Irish Creamery Butter 227g
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100 ml SuperValu White Wine Vinegar
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0 - SuperValu Whole Black Peppercorns
for seasoning -
1 tbsp Water
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1 glass White Wine
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1 tbsp Wholegrain Mustard
Method
Creamy Mustard Dip
- Prepare the sauce by placing a bowl over a simmering pan of water.
- Add the egg yolk and water and whisk until light a fluffy.
- Add the remaining ingredients and store in the fridge (up to a day or two max).
- Serve with fresh crudités i.e. carrot batons, cucumber batons, celery batons and apple slices.
Salmon Rilette
- Melt the butter in a small pan over a medium heat.
- Add the shallot and allow to cook for 2 – 3 minutes until translucent.
- Allow to cool slightly.
- Pour the butter and shallot mixture into a food processor and add the smoked and baked salmon, pulse lightly until the fish is coarsely chopped (do not overblend or it will become paté-like).
- Using a spatula, remove the salmon mixture from the food processor into a large bowl and add the créme fraiche, chives and lemon juice.
- Season with pepper.
Mussels in a white wine and cream broth
- Firstly wash your mussels in some fresh cold water, debeard and remove any debris.
- Do not use any mussels that do not close when gently tapped.
- Drizzle some olive oil into a large pan and add the onion and garlic.
- Allow to cook for 2 – 3 minutes then add the cleaned and unopened mussels and a splash of white wine to introduce vapour to steam and cook the mussels.
- Allow to cook for approximately 5 – 8 minutes, the mussels are ready when all have opened.
- Do not use any that do not open.
- To finish the dish add the cream and some finely chopped herbs, serve with some lemon wedges and nice crusty bread to mop up the juices.
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