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Saturday, July 28, 2012

Saturday Irish Beefcake, Perfect for Happy Hour

This recipe is from a highly regarded seafood restaurant, The King Sitric Fish Restaurant in Dublin.

Smoked Salmon and Crab Roulade

225g/8oz Crab meat, freshly cooked.
2 teaspoons of Horseradish Sauce.
4 tablespoons of natural Yoghurt. (Fage! If you care)
Nutmeg and freshly ground Black Pepper.
8 slices of smoked Salmon,wild or organic.

1. Mix the crabmeat,horseradish,yogurt and seasoning.
2. Lay the smoked Salmon on a sheet of cling wrap and spread with the crab meat.
3. Roll as tightly as possible. Leave to chill for at least four hours.
4. Slice and serve with some mixed lettuce leaves and drizzle with a little Olive oil or Balsamic vinegar.

Photos of the very handsome Paddy O'Brian in appropriately green Diesel underwear accompanies this very east, delicious recipe.

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