Smoked Salmon with Prawns, Horseradish Cream & Lime Vinaigrette

Smoked Salmon with Prawns, Horseradish Cream & Lime Vinaigrette

This is a dish worthy of a 5 star restaurant, yet easy to put together in 5-10 minutes without breaking the bank.

We recommend using smoke salmon trim which tastes exactly the same as premium packs but at a fraction of the price. Place the prawns on top and the shape of the slices won’t be noticed.

For best results get fresh prawns straight from a seafood market, though frozen will also work fine for convenience.

Ingredients

For the salad

  • juice 1 lime, finely grated zest of ½
  • 1 tsp clear honey
  • ½ tsp finely grated fresh root ginger
  • 2 tbsp light olive oil
  • 2 handfuls small leaf salad

Directions

  • Mix the crème fraîche with the horseradish and a little salt and pepper.
  • For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.
  • Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream.
  • Toss the salad in most of the dressing and pile on top.
  • Drizzle the remaining dressing around the plate and serve.
Smoked Salmon with Prawns, Horseradish Cream & Lime Vinaigrette

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