A tasty treat with this Highland cannelloni

Highland Cannelloni, created by Andrew Cook, head chef at The Lime Tree in Fort William

Highland cannelloni (serves four)

Ingredients Instructions
  • 1 packet of smoked salmon
  • 200g white crab meat
  • 4 large beetroots
  • 20g samphire
  • 100g mayonnaise
  • 5g wasabi
  • 2g micro herbs
  • 1 cucumber
  • 2 spring onions
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 2 shallots
  • A good pinch of ground coriander
  • A good pinch of ground cloves
  • Lay out two sheets of cling film on top of each other and place the smoked salmon, overlapping each piece. Remove any shell from the crab meat, season with salt & pepper, chop spring onions and add. Combine mayo and wasabi, add and mix enough to bind. Lay the crab mix on top of the salmon in a line and roll it up, twisting each end.
  • Cook beetroot until tender and peel skin while warm. Using a parisienne cutter scoop out beetroot balls, three scoops per portion, and with the trimmings make beetroot ketchup. Peel cucumber into thin strips. To serve, place a large dot of wasabi mayo in centre of plate. Arrange the beetroot balls and place the salmon and crab cannelloni to one side of the wasabi mayo. Arrange cucumber strips, samphire and micro herbs around the plate and drizzle with beetroot ketchup.