Smoked salmon and angelfish rosettes with saladings and sesame-rolled brinjal, mussel and cheese parcels
250 g finely sliced smoked angelfish
250 p finely sliced smoked salmon
mixed red and green fancy lettuce leaves
1 rib celery, cut into fine julienne strips
1 carrot, cut into fine julienne strips
2 ripe tomatoes, blanched, skinned, pipped and cut into shapes
finely grated rind of 1 lemon
Brinjal Rolls
1 large brinjal
vegetable oil
125 ml sesame seeds
100g mussel meat, chopped
100g low fat cottage cheese
80g fromage fraiche
15ml grated Parmesan cheese
30ml grated Cheddar cheese
1 clove garlic, crushed
2 ripe tomatoes, blanched, skinned, seeded and chopped
1 green pepper, seeded and finely diced
Vinaigrette
125 ml water
20 ml cornflour
75 ml red wine vinegar
5 ml English mustard
15 ml vegetable oil
5 drops Worcestershire sauce salt and milled black pepper
Brinjal Rolls: Set the oven at 200°C. Cut the brinjal lengthways into six thin slices. Brush both sides with a little oil, place on a baking tray and bake for 15 minutes. Dip one side into sesame seeds to coat. Cool.
Mix together the mussel meat, cheeses, garlic, tomato and green pepper. Share between the brinjal slices and roll up with sesame seeds on the outside.
Vinaigrette: Mix together the water and corn flour in a small saucepan and bring to the boil, stirring constantly, until it thickens. Cool. Whisk in the remaining ingredients.
To Serve: Form rosettes with angelfish and salmon to give the effect of two- colour rosebuds and place on plates with an aubergine roll on one side.
Arrange salad leaves on the other side and behind.
Garnish with celery and carrot strips radiating from the rosettes. Scatter over the tomato, and sprinkle lemon rind on the rosettes. Drizzle with vinaigrette.
Serves 6