Afternoon Tea - Seafood Style

By Henry Lord

Afternoon Tea usually includes a smoked Salmon and cucumber sandwich, with the crusts cut off. However the other normal ingredients can change to have a seafood content, and create a dish with a remarkable difference.

The Crab flavoured scone

Use a standard recipe for the scones without the sugar. For every 100 g of flour add 40 g of fresh Crab meat with a 50/50% mix between white and brown meat. Bake as normal and allow to cool.

The Mackerel and gooseberry flavoured fruit cake

As with the scones select a standard rich fruit cake mix without the addition of the sugar and dried fruit and cherries. For each 100 g of flour add 40 g of flaked smoked Mackerel and 50 g of fresh gooseberries with a 50/50% mix for the gooseberries between blended and cut into quarters. Bake in a loaf tin so that you can serve as slices. If fresh gooseberries are not available use the tinned version.

The replacement for clotted cream

Use a plain yoghurt flavoured with lemon juice, Thai fish sauce and smoked paprika. Or use cream with lemon juice.

The fruit jam and butter substitutes

Use a jar of red Salmon roe, or if finances allow real Caviar to replace the jam. Flavour the butter with shelled and potted Shrimp.

You now have your seafood cream tea of smoked Salmon sandwich, Mackerel fruit cake, Crab scone, spiced yoghurt and Caviar. Apart from the unique flavours the dish will be lower in calories as a result of not adding sugar, and much higher in vitamins and minerals from the seafood content. Each of the items can have alternative uses, a slice of the Mackerel cake toasted is delicious topped with a couple of poached eggs. The Crab scones can replace the use of bread with dishes such as Prawn cocktail and stir fried Prawns. The Caviar or fish roe can form a starter, and of course the smoked Salmon can appear anywhere from breakfast to dinner. supplement with a toasted tea cake made with Prawns and not adding the sugar and dried fruits. the ideal drink to accompany the dish will not be tea. How about trying a glass of Cider or dry white wine.

The seafood style afternoon tea is one of the many examples of how fish and shellfish can provide a whole range of different eating experiences. With over 20,000 different species of fish and shellfish to choose from, a whole range of different cooking methods, flavouring variants from all the continents the recipe options that seafood offer us is close to infinite.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the ebooklet on "Home Curing Of Fish". Other FREE ebooklets will follow each month.

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