Smoked Paprika Coriander Prawns bound with Creme Fraiche, Sun Dried Tomato Blini with a Citrus Dressing

Cooking Time
15
Portions
4

Ingredients

Increase Portion Size

  • g Country Range Prawns
  • g Country Range Smoked Paprika
  • g sprigs of fresh coriander, chopped
  • g creme fraiche Blini
  •   tbsp Country Range Plain Flour
  • g egg
  • g egg yolk
  •   tbsp cream
  • g Country Range Butter salt and pepper, to season
  • g Country Range Sundried Tomatoes, chopped
  • g orange, juice only
  • g pink grapefruit, juice only
  • g lemon, juice only
  • g shallot, peeled and sliced
  • g clove of garlic
  • g sprig of fresh thyme
  •   tbsp sugar
  • g Country Range English Mustard salt and pepper, to season
  • ml Country Range Vegetable Oil

  • 1

    Step 1

    For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
  • 2

    Step 2

    Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
  • 3

    Step 3

    Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
  • 4

    Step 4

    For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
  • 5

    Step 5

    Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
  • 6

    Step 6

    Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
  • 7

    Step 7

    Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.

Ingredients

  • 75 g Country Range Prawns
  • 10 g Country Range Smoked Paprika
  • 3 g sprigs of fresh coriander, chopped
  • 25 g creme fraiche Blini
  • 3 tbsp Country Range Plain Flour
  • 1 g egg
  • 1 g egg yolk
  • 3 tbsp cream
  • 50 g Country Range Butter salt and pepper, to season
  • 25 g Country Range Sundried Tomatoes, chopped
  • 1 g orange, juice only
  • 1 g pink grapefruit, juice only
  • 1 g lemon, juice only
  • 0.5 g shallot, peeled and sliced
  • 1 g clove of garlic
  • 1 g sprig of fresh thyme
  • 1 tbsp sugar
  • 25 g Country Range English Mustard salt and pepper, to season
  • 150 ml Country Range Vegetable Oil