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    Heston's shrimp and smoked salmon flatbread topping

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    Heston's shrimp and smoked salmon flatbread topping

    Cuvée Royale Crémant de Limoux sparkling wine is an excellent match for the shrimp and perfectly balances the sweet ham and fig flavours. Heston

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Makes: 8 croutes

    Ingredients

    For Shrimp and smoked salmon topping

    90g pack Fisherman Brown Shrimp
    150g crème fraîche
    Finely grated zest 1 lemon
    Juice ½ lemon
    Salt

    For the salmon roe:

    30g salmon caviar
    50g Heston from Waitrose Earl Grey & Lemon Gin

    To serve:

    100g Heston from Waitrose Gin & Juniper Smoked Salmon
    1 flatbread
    1 tbsp Cooks’ Ingredients Nonpareille Capers, finely chopped
    1 lemon, thinly sliced
    Baby leaves, pea shoots, lambs lettuce or salad cress, to garnish

     

    Method

    1. Finely chop the brown shrimp and place in a bowl. Add the crème fraîche and lemon zest and mix well. Season with lemon juice and salt and set aside.

    2. Place the caviar in a fine mesh strainer and hold under running cold water until the water runs clear. Submerge the roe into the gin for 15 seconds then remove and set aside.

    3. Cut the salmon into 8 pieces and turn into small rosettes. Spread the shrimp base over the cooked flatbread, covering the entire surface. Arrange the salmon rosettes in rows over the top.

    4. Sprinkle some of the chopped capers on top. Cut the lemon slices into small triangles. Garnish the flatbread with the salmon roe, lemon triangles and leaves then cut into 8 pieces and serve.

     

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