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

Prep Time

Cook Time

15 min

Portion(s)

seafood

starter, main

7575 g Country Range Prawns

1010 g Country Range Smoked Paprika

3 3 sprigs fresh coriander, chopped

2525 g Country Range Crème Fraiche

For the blini:For the blini:

3 3 tbsp Country Range Plain Flour

1 1 Country Range Free Range Medium Egg

1 x1 x Country Range Plain Flour

3 3 tbsp cream

5050 g Country Range Butter

salt and pepper, to season

2525 g Country Range Sundried Tomatoes, chopped

For the citrus dressing:For the citrus dressing:

1 1 orange, juice only

1 1 pink grapefruit, juice only

1 1 lemon, juice only

½ ½ shallot, peeled and sliced

1 1 clove garlic

1 1 sprig fresh thyme

1 1 tbsp sugar

2525 g Country Range English Mustard

salt and pepper, to season

150150 ml Country Range Vegetable Oil

1For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
2Place 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.
3Add 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.
4For 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.
5Place 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.
6Squeeze 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.
7Place 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.