A dish I never get sick of, this partners fuller-bodied Chardy's with aplomb.
You will need:
12 medium king/tiger prawns
Bunch of fresh chives
300g sour cream
Freshly ground black pepper
200g of fresh smoked Tasmanian salmon (thinly sliced)
Mescalin salad (packet will do -but make sure it's ultra-fresh)
A red onion
Extra virgin avocado oil
Steam 12 medium king/tiger prawns until pink - don't overcook. Set aside and allow to cool. Shell and de-vein.
Chop half a bunch of fresh chives finely.
Mix chives, a few dashes of Tabasco and freshly ground pepper (to taste) with 200g of sour cream. Set aside.
(I use a 200g packet of fresh Royal Tasmanian Smoked Salmon (about $10))
Lay individual slices of salmon lengthwise, placing a prawn at one end. Add a dob of sour cram mixture. Roll up and set aside.
Mescalin salad leaves or baby Asain greens a nice alternative.
Chop a red onion very finely into rings. Add to salad.
Add a generous sprinkling of capers.
Sliver a ripe avocado, soak in lemon juice.
Top salad with prawns and avocado. Drizzle extra virgin avocado oil over avacado only.
Decorate with a few sprinkled chives, a wedge of lemon and a dob of leftover sour cream mixture.
Serves 4 to 6