New Zealand King Seafood cocktail with tomato sorbet

New Zealand King Seafood cocktail with  tomato sorbet

Serves 4 (serve in cocktail glasses)


400gms (14oz) New Zealand King Salmon Fillet (skin removed) – steamed lightly till cooked then chilled
4 Eggs (hard boiled, shell removed) – cut each into 1/2s
160gms (5.6oz) Iceberg Lettuce – shredded
120gms (4oz) Lemon Mayonnaise
4 scoops Tomato Tabasco Sorbet – see recipe
24 Capers
1 each Lemon - cut into 1/2 wedges

Ingredients - Lemon Mayonnaise

250gms (8.5oz) Mayonnaise (plain – homemade or store-bought is fine)
1 each Lemon, juiced and 1/2 finely zested
  Salt and freshly ground black pepper to taste

Method - Mayonnaise

Ingredients - Tomato Tabasco Sorbet

6-8 medium Tomatoes (very ripe) - peeled and seeded
170 mls Tomato Juice
1 teaspoon Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Red Wine Vinegar
4-6 drops Tabasco Sauce
  Flaky sea salt and freshly ground pepper to taste

Method - Sorbet

Complete the dish

Chef's Notes:
Sorbet - This dish works well with or without the sorbet. If you don’t have an ice-cream machine the sorbet mixture can be poured into a shallow tray & frozen. Before it is completely frozen solid use a fork and scrape the mixture to produce what the Italians call “granite” or a very course form of the churned sorbet. The flavor profile remains the same however the texture is course & will not ball like sorbet but can be sprinkled on top of the cocktail.