Shrimp And Salmon Rolls(Serves 6)

• 1 egg yolk
• 1/2 tsp. Dijon-style mustard
• 2/3 c. olive oil and sunflower oil, mixed
• 1 Tbsp. lemon juice
• 1 oz. watercress, chopped
• 1 celery stalk, finely chopped
• 8 oz. peeled, cooked shrimp, thawed if frozen
• 12 slices smoked salmon
• chicory and orange slices (garnish)

1. In a bowl, blend egg yolk, mustard, salt and pepper.
2. Add oil, drop by drop, beating thoroughly between each addition.
3. As mayonnaise thickens, increase the flow of oil to a slow steady stream, beating constantly.
4. Beat in lemon juice and check seasoning.
5. Stir in watercress, celery and shrimp.
6. Layer smoked salmon slices on a work surface.
7. Spoon equal amounts of filling onto each slice.
8. Roll up salmon carefully, enclosing the shrimp filling.
9. Arrange 2 salmon rolls on each plate and garnish with chicory and orange slices.
10. Serve with brown bread and butter, as a starter or light lunch.

egg yolk, mustard, olive oil, lemon juice, celery stalk, shrimp, salmon, chicory

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938692 (may not work)