Seafood Roulade

Prepare the home-made mayonnaise by placing the egg, wine vinegar and 1tsp mustard in a blender jar. Blend on high for 30 seconds. Uncover and dribble in olive oil until the mixture emulsifies and thickens, for about 1 minute. Add the remaining mustard to make it very stiff. Refrigerate.

To make the raspberry vinaigrette, in a shaker jar mix together the olive oil, raspberry vinegar and salt and pepper to taste.

Meanwhile, cook the crab claws in court bouillon with the sprigs of fennel for about 20 minutes. When cooked, remove from bouillon and allow to cool thoroughly. Shell and then flake the claw meat. Mix with the mayonnaise . Spread the crabmeat mixture onto slices of salmon, roll into cylinder shapes and chill for 15 minutes.

To serve, arrange mixed salad greens on four service plates. Place two roulades on each and dress with raspberry vinaigrette. Serve with brown soda bread or toasted home-made white bread.