(serves 4 as a starter)
1kg whole Dublin Bay prawns (live)
100g fresh salmon
50ml double cream
1 egg white
Salt and pepper
Zest of two lemons
1 clove garlic (chopped)
1 bunch parsley (chopped)
1 avocado (ripe)
30ml lemon oil
2 large plum tomatoes (skinned seeded and diced)
Cook prawns in boiling salted water for about one minute and refresh. Peel prawns de-vein and chop up.
Blend salmon with cream and egg white in a mixer. Season and pass through a sieve.
Mix salmon mousse with the prawns and coriander.
Make gremolata crumbs by mixing lemon zest garlic and parsley into breadcrumbs.
Mould prawn mixture using a little flour into croquette shapes. Dip in the egg then breadcrumbs. Set aside. Dice avocado and toss with the tomato lemon oil salt and pepper and more coriander.
Fry the prawn croquettes in oil until browned and serve with avocado salsa.