A recipe from the Good Food collection.
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- 500 g (1 lb) black mussels
- 300 g (10 oz) skinless salmon or ocean trout fillet
- 300 g (10 oz) raw medium prawns
- 300 g (10 oz) skinless firm white fish fillets (eg. cod, flake, ling, snapper)
- 1 egg white
- 1/2 cup (125 ml/4 fl oz) cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 80 g (2 3/4 oz) butter
- 1 tablespoon lime juice
- 1 teaspoon thin strips lime rind
- 1 tablespoon chopped fresh parsley
- 2 tablespoons drained bottled baby capers
1. Clean the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the bench. Heat 1 cup (250 ml/8 fl oz) water in a saucepan, add the mussels, cover and cook for 4-5 minutes, or until open. Discard any unopened mussels. Remove the meat from the shells, chop roughly, cover and chill until required. Finely chop the salmon, cover and chill.
2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Put the prawns, fish and the egg white in a food processor and mix until smooth. Add the cream and process until just combined. Transfer to a large bowl and stir in the mussels, salmon, dill, chives and salt and pepper. To test for seasoning, fry a small amount in a pan. Divide into 12 portions. Place each portion on a sheet of plastic wrap and roll into a log shape. Wrap again in squares of foil, twisting the ends firmly to seal and form a firm log shape. Add the rolls to a pan of simmering water and simmer for 5-8 minutes, or until firm. Remove from the pan and cut the ends off the rolls. Lightly pan-fry or barbecue. Serve on warm plates.
3. Heat the same pan over medium heat, add the butter and swirl until melted. Add the lime juice, rind, parsley and capers, then spoon over the rolls. Can be garnished with extra rind strips.