Salmon filled with prawn and scallop mousse basted with parsley butter
1 side boneless salmonskin on or off
6-8 prawns or shrimpmedium size green prawns
6-8 roe scallops
2 tbsp pesto
2 egg whites
Side of salmon – butterfly by slicing salmon on an angle into the thickest part down the length of the fish but do not cut all the way through.
Scallops – approx 4-6 large ones very finely chopped so as to maintain some texture. I used jumbo ones, but you can really use any size as they are getting very finely chopped to mix with the prawns.
A tub of pesto from the supermarket or if you prefer, you can make your own with pinenuts or cashews, basil, olive oil, garlic and parmesan cheese & pepper and salt. Use about 2 tablespoons, to mix into the chopped seafood. Add some pepper & salt.
Whites of 2 eggs. Whisk until firm or peaks formed.
Butter or olive oil “butter”, is just freshly chopped parsley, pepper & salt and mix or you can use some of your pesto to make a herb butter for basting the fish.
Mix the seafood together, add the 2 tablespoons of pesto and mix. Fold into the egg whites and mix. Take several spoons of the seafood mix together and place it inside the salmon fillet as you were shown on demo.
If you have any of the scallop and prawn mix left which you may very well do, you can make little prawn and scallop cakes and cook them pan. They are just so moist and delicious.