Prepare a seafood treat for mum this Mother’s Day with the help of Rainforest Seafood consulting executive chef Dennis McIntosh.

Rainforest Scottish smoked salmon carpaccio potted shrimps

Ingredients:

8oz Rainforest Scottish smoked salmon

1oz parmesan cheese, shaved

8oz cooked TT shrimps

1/2oz diced red peppers

1/2 oz diced green peppers

1/2 oz diced yellow peppers

1/2 oz diced onion

2oz melted butter

1 lime, juiced

Method:

Arrange the salmon on the base of a chilled plate, cover & place in the fridge.

In a bowl place the shrimps, assorted peppers, onions & lime juice.

Brush 4 x2oz ramekins with the melted butter & full 1/2 of the way up the side with the shrimp mixture.

Pour the remainder of the melted butter over each ramekin & place in the fridge for about an hour until set.

To serve remove from the ramekin & place in the centre of the salmon plate.

Dress with a little olive oil, grated Parmesan cheese, capers & garnish with fresh lime & baby lettuce .

Grilled gray

snapper fillets coconut rundown sauce

Ingredients:

4 x 6 oz fillets of snapper cut in half

Salt & pepper to taste

1 lime, juiced

2 sprigs of chopped thyme

(Season the fish & allow to rest for 30 to 60 minutes)

1/2 onion, diced

1/2 red peppers, diced

1/2 yellow peppers, diced

1/2 green peppers, diced

2 cloves garlic, diced

1 stalk of escallion, sliced

1 pack coconut milk

1 cup fish stock

1 lb cooked sweet potato, sliced

2 blanched tomatoes, sliced

Method:

Season the fish & place in the fridge.

Heat the grilling pan & brush with olive oil.

Cook the fish on both sides until grill marks appear remove & keep warm.

Grill the sliced sweet potato on both sides, remove & keep warm.

Slice the blanched tomato season with salt & pepper.

Sauté the diced vegetables, then add the coconut milk that has been dissolved in the fish stock.

Bring to the boil & season to taste; allow to simmer until it thickens slightly

To assemble, place the potato & tomato on a warm plate, place the fish fillet on top then drizzle with the rundown sauce.

Serve immediately.