Shrimp And Salmon Rolls(Serves 6) - cooking recipe

Ingredients

1 egg yolk
1/2 tsp. Dijon-style mustard
2/3 c. olive oil and sunflower oil, mixed
1 Tbsp. lemon juice
1 oz. watercress, chopped
1 celery stalk, finely chopped
8 oz. peeled, cooked shrimp, thawed if frozen
12 slices smoked salmon
chicory and orange slices (garnish)

Preparation

In a bowl, blend egg yolk, mustard, salt and pepper.
Add oil, drop by drop, beating thoroughly between each addition.
As mayonnaise thickens, increase the flow of oil to a slow steady stream, beating constantly.
Beat in lemon juice and check seasoning.
Stir in watercress, celery and shrimp.
Layer smoked salmon slices on a work surface.
Spoon equal amounts of filling onto each slice.
Roll up salmon carefully, enclosing the shrimp filling.
Arrange 2 salmon rolls on each plate and garnish with chicory and orange slices.
Serve with brown bread and butter, as a starter or light lunch.