Looks like eyeballs tastes like fish, need we say more? Though might sound like a DIY bush tucker trial, this canapé is deceptively delicious and will kick the sophistication of your no doubt zombie-themed soiree up a notch or two.
- 500g sea scallops / 2 large egg whites / 85 g double cream / 1 tsp salt / 1 tsp white pepper / 250 g pitted green olives or pimento- stuffed olives / 1 garlic clove, crushed / 100 g mayonnaise / 1/2 tsp smoked paprika / 1 tsp fresh lemon juice / 80 ml extra-virgin olive oil / 10 slices white bread / 4 tbsp unsalted butter / 2 tbsp black olives, diced
- In a food processor, combine the scallops, egg whites, salt and white pepper and blend until smooth.
- With the machine on, add the cream in a thin stream.
- Scrape the puree into a bowl and refrigerate until chilled, about 30 minutes.
- Tear four 12-inch sheets of cling film.
- Spoon 1/4 of the puree onto each sheet in a 6-inch square.
- Slide the green olives lengthwise onto four 6-inch wooden skewers.
- Lay one skewer down in the center of each square.
- Roll the puree around the olives skewers and tightly roll up the cling film to form cylinders; twist the ends and secure with twist ties.
- Wrap each cylinder in another sheet of cling film and refrigerate until chilled, about 30 minutes.
- Bring a large, deep frying pan of water to a simmer.
- Add the cylinders, cover with an inverted heatproof plate to keep them submerged and poach over moderately low heat until firm, 15 to 20 minutes.
- Let cool, then refrigerate until completely chilled.
- Crush the garlic with a pinch of salt in a medium mixing bowl.
- Whisk in the mayonnaise, paprika and lemon juice, then whisk in the olive oil in a thin stream.
- Preheat the oven to 180 degrees (gas mark four).
- Brush the bread on both sides with the melted butter.
- Using a 2-inch round cutter, stamp out as many rounds as possible from the bread.
- Transfer the rounds to a baking sheet and toast until golden, about 15 minutes.
- Unwrap the cylinders and remove the skewers.
- Using a sharp knife, cut the cylinders into slices about inch thick.
- Place a piece of black olive in the center of each green olive.
- If desired, use a slightly smaller round cutter to stamp the mousse slices into perfect rounds.
- Spoon the sauce onto the toasts, top with the mousse rounds and serve.