If you like British potted shrimps you will love this – it has similar flavours, it’s just a bit dubbed-up!
75g cooked prawns, shelled and chopped
1? tsp ground cayenne
? nutmeg, freshly grated
1 tbsp chopped thyme leaves
A good squeeze of lemon
Salt and pepper
Steaks
8 salmon steaks
Vegetable or olive oil, for brushing
Method
Make the butter first so that it has time to chill. Put the butter into a mortar and pound until completely soft. If you don’t have a mortar, mash to softness in a bowl with a wooden spoon.
Mix in all the other butter ingredients, making sure they’re well combined. Chill until the butter firms up a bit and then, using your hands, form it into a sausage shape. Roll smooth, wrap in greaseproof paper and twist the ends, then chill again. Alternatively, you can freeze the butter if you haven’t used frozen prawns.
Season the salmon with salt and pepper, lightly brush with oil and barbecue for about 8 minutes on each side – the exact time will depend on the thickness of the fish. When it’s ready, put the salmon on plates, cut off rounds of butter and place them on top of the fish where they will melt into lovely spicy pools. Enjoy.
This recipe comes from Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul by Levi Roots (Ebury Press, RRP ￡18.99). You can order it from the Telegraph Bookshop for ￡17.99 + ￡1.10 p&p by calling 0844 871 1514 or visiting books.telegraph.co.uk
No comments:
Post a Comment