RANKIN SELECTION SODA FARLS
Seafood Bruschetta on Irish Soda Farl with Scallion Butter
Ingredients:
- 4 spring onions, trimmed
- 150g/5oz unsalted butter, cut into 1cm/1/2in dice
- 450g/1lb mixed seafood, such as large raw peeled prawns, 2cm/11/2in smoked haddock and salmon dice, and 3cm/3/4in monkfish tail fillet strips
- 150g/5oz small mussels, scrubbed clean
- 120ml/4fl oz dry white wine
- 3 tbsp whipping cream (optional)
- 2 plum tomatoes, peeled, seeded and roughly diced
- 2 soda farls, cut in half and stamped into 10cm/4in rounds with a cutter
- 2 tbsp snipped fresh chives
- salt and freshly ground black pepper
Method:
Preheat the grill to high. Finely chop the spring onions, keeping the white
and green parts separate. Melt one tablespoon of the butter in a large saucepan with a lid. Add the whites of the spring onions and cook for 1 minute.
Add the seafood and mussels, then increase the heat and fry for 1 minute. Add the wine, remaining spring onions and season. Cover and cook for a minute or two until the mussels are just open. Add the cream (if using) with the tomatoes and remaining butter. Toast the soda farls and then place each one in the centre of a warmed serving plate. Spoon over the seafood and sprinkle over the chives to serve.
