The delight of this dish is in the presentation: although there are many ingredients to prepare before plating up the dish, none of them require a great deal of time.
Solway Shrimp Cocktail:
Finely shredded iceberg lettuce
Thousand Island dressing: show me one hundred chefs and I’ll show you one hundred recipes for this, but mine is:
Mayonnaise mixed with a little tomato ketchup
Add finely chopped sweet pepper and hard-boiled egg
Couple of shakes of Tabasco sauce;
Melba toast – to serve.
Two-thirds fill a shot glass with shredded lettuce: top with shrimps and a generous spoon of dressing and dust with paprika. Cut a small wedge of lime and attach to the side of the glass.
Smoked Haddock Mousse;
Poach two fillets of smoked haddock in milk with bay leaves, peppercorns and cloves. Process in food mixer to a light mousse. Add juice and zest of one lime; one tablespoon horseradish sauce (more to taste) and two tablespoons crème fraiche.
You can buy very good versions of this, or try our recipe:
6 small shallots, peeled and quartered
1 small cauliflower, about 450g, trimmed and cut into small florets
150g caster sugar
600ml cider vinegar
2 tbsp cornflour
1 tbsp English mustard
2 tbsp olive oil
1 tbsp ground ginger
1 tbsp ground cumin
1½ tbsp ground turmeric
Blanch the cauliflower and shallots for 1 minute in boiling water, then refresh.
Dissolve the sugar in the vinegar and boil for 15-20 minutes until reduced by half. Add 300ml water, return to the boil. Mix the cornflour and mustard together, stir in 2-3 tablespoons of the reduced vinegar to make a smooth paste. Whisk this back into the rest of the vinegar.
Fry the ginger, cumin and turmeric in olive oil for 2 minutes on low heat, then gradually add the reduced vinegar mixture, stirring continuously. Bring the mixture to a simmer and cook until it starts to thicken. Add the vegetables, bring to the boil and simmer for 3 minutes.
Fresh salmon – around 150g
Red pepper cut into small dice
Red and black lumpfish roe and caper berries (to serve).
This needs to be made just before serving to retain the freshness of the raw salmon.
Cut the salmon into a fine dice and mix with all the other ingredients. Season to taste.
Start by making the sorbet base:
In a saucepan, bring the 600g sugar, 600ml water and 100ml glucose syrup to the boil. Once boiling, add the juice of one lemon. Remove from the heat and chill.
Whilst this is chilling, remove the seeds from six cucumbers, dice the cucumber and blitz in a food processor. Combine with the sorbet base and churn in an ice cream maker until a sorbet consistency is achieved. Store in freezer until needed: if you are making this a day in advance (recommended) remove from freezer 30 minutes before serving.
Assemble the shrimp cocktail in the glasses.
Make a neat quenelle of smoked haddock mousse and place on the plate.
Put the piccalilli in a small round mould in the centre of the plate: garnish with a couple of micro herbs, or dill/chervil sprigs.
Put the salmon tartare in a small round mould and top with red and black Roe (half and half); garnish with a caper berry.
Take a scoop of cucumber sorbet and place on a slice of fresh cucumber.