Super savories

1) Prawn Cocktail

Prawns (60 g/piece)

Iceberg lettuce (shredded — 40 g)

Mayonnaise (30 g)

Tabasco sauce (2 ml)

Worcestershire sauce (2 ml)

Tomato ketchup (10 ml)

Boiled egg yolk (one)

Diced onion (one)

Bay leaf (one)

Peppercorns (four)

White wine vinegar (10 ml)

Lemon (for wedges — one)

Parsley (chopped — for garnish)

Clean the prawn; remove the shell and legs, letting the tail remain. Make a slit at the back of the prawn along the entire length, wash under cold running water to remove the vein. Bring water to boil in a pan along with the diced onion, bayleaf, peppercorns and white wine vinegar. Poach the prawns till cooked. Remove from the poaching liquor and keep aside to cool. Toss in a little brandy (optional).

Mix mayonnaise, Tabasco, Wor­ces­tershire sauce and tomato ketchup to make a pink colored sauce. Adjust Tabasco as per the spice levels needed and keep aside. In a martini or cocktail glass put the washed shredded lettuce and place the cocktail sauce over it. Dip the prawn halfway into the glass with the rest hanging over the side. Garnish the prawn cocktail with a little bit of chopped egg white and yolk, lemon wedges and some chopped parsley if desired. Serve chilled.

2) Quail Eggs with mustard and celery salt

Quail eggs (10)

Mayonnaise (50 g)

Celery salt (to taste)

Mustard greens (50 g)

Tea water (200 ml)

Note: Quail eggs are very small and delicate, so handle them carefully.

Boil the eggs for three minutes and keep aside. After they cool down a little, crack the shell and blanch them again in boiling tea water for a minute. Peel the egg shells now; you will see designs on the peeled eggs. Arrange cut mustard greens around the edge of a plate. Place the eggs on the leaves. Mix the mayonnaise and celery salt together and pour into a small bowl placed in the center of the plate. Serve cold.

3) Baked baby spring potatoes with Sevruga Caviar and Sour Cream

Baby spring potatoes (10)

Sevruga caviar or Keta caviar (1 tsp)

Sour cream (30 g)

Olive oil (30 ml)

Clean the potatoes in cold running water and scrub firmly to remove all dirt from the skin. Put cold water in a vessel, add salt and the potatoes. Bring to a boil and cook till half done. Remove the potatoes and cool slightly, coat with a little olive oil and bake in a slow oven till the skin becomes crisp on top. Make a cross slit on the top and press on it using the thumb and forefinger of both hands, the potato should open up like a flower from the top. Spoon sour cream on top and garnish with caviar. Serve at room temperature.

4) GRAVAD LOX

Fresh salmon fillet (pre-packed readily available) (800 g)

Salt (50 g)

Castor sugar (100 g)

Dill (chopped — 100 g)

Remove the fresh salmon fillet from the vacuum pack and set on a steel tray and keep aside. Mix salt, sugar and chopped dill and set aside. Rub the mixture on the salmon fillet on both sides, cover the tray and salmon with cling wrap. Keep on a separate rack in the refrigerator with a heavy weight on top to remove the excess moisture. Turn the sides of the salmon everyday and coat with the marinade formed in the tray. Repeat the same process for four days. Remove the salmon fillet, draining all the liquid formed in the tray. Set aside and slice thinly. Serve with the following accompaniments: chopped boiled egg white, chopped egg yolks, chopped parsley, lemon wedges, sour cream, capers, onion rings.

Note: You have the option of adding lemon rind, orange rind or crushed black peppercorn to enhance the flavors.