Ingredients

Smoked Shellfish

• 700g mussels, scrubbed and steamed until just opened (discard any that do no open
• 12 tiger prawn, heads removed
• 8 king scallops with roes
• 200g cherry tomatoes
• 2 large green chillis
• 4 cloves garlic skins on
• 3 tbsp woodchips or saw dust

Smoked Paprika Aioli

• 1 egg yolk
• 1/2 tsp smoked paprika
• Juice of 1/4 lime
• 250ml olive oil
• Maldon salt and freshly ground pepper

Tabouleh

• 150 g bulgur wheat
• 500ml chicken or vegetable stock or water
• 2 tbsp cucumber, diced
• 1/2 red onion, finley diced
• 1 clove garlic, finley chopped
• 2 tbsp mint leaves, chopped
• 2 tbsp flat leaf parsley chopped
• juice of 1/2 a lime
• 2 tbsp olive oil
• Maldon Salt anf freshly ground pepper

Method

• Smoked Shellfish Place the chilli oil, olive oil and seasoning in a bowl place the seafood in the oil and toss it so that they are well covered. Place the the saw dust and garlic cloves and 1 chilli in the base of your smoker (if using a wok, oven tray or steamer have foil at the base), Place the seafood, chillis, tomatoes and garlic cloves on a rack in the smoker. Plave it over a low heat and smoke them for 4 -5 minutes then turn them over and cook for a further 4-5 minutes. The prawns are cooked when orangery red and the scallops will look opaque. Remove from the heat and set aside until ready to serve hot or cold. Take the garlic cloves that were above the smoking mixture and the chilli and chop them finley and set aside for the aioli. Chop the smoked tomatoes roughly and add half of the chopped chilli to it and a little salt and mix well.

• Tabouleh : Place the wheat in a bowl, bring the stock or water to the boil and pour over the bulgur wheat, cover with cling film and set asdie for 30 minutes. After 30 minutes the bulgur wheat should be tender but firm, if it is to firm, pour over a little more boiling liquid, cover and leave for a further 10 minutes. Drain the wheat well then place in a bowl and mix in all the remaining ingredients with a pinch of salt and pepper. Serve or refigerate for up to 3 hours before serving. This is best prepared in advance.

• Aioli: Place the egg yolk in a food processor or blender and add the garlic, chilli, paprika, lime juice and seasoning and blend until frothy, then while the motor is running slowly pour in the oil until you have a slightly runnier mayonaise mixture. Serve or refigerate in a covered container for up to 2 hours. (if preparing in advance use one normal garlic clove).

• To Serve: Fill a ramekin or dariole mould with the tabouleh and carefully turn out on the corner of a plate, then scatter 1/4 of the tomato mix around the plate. Take 1/4 of the mussels, 3 prawns and 2 scallops and place them around the plate, take 1 tbsp of the aioli and drizzle it over the seafood haphazardly repeat this process with the remaining plates. Serve this dish with a side plate for the shells and a small finger bowl with water and lemon for cleaning fingers.