Recipes: Smoked salmon with prawns, horseradish cream & lime vinaigrette

Smoked salmon with prawns, horseradish cream & lime vinaigrette

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving

  • 1 tbsp crème fraîche
  • 1 tsp horseradish sauce
  • 4 slices smoked salmon
  • 10 large cooked prawns , peeled but tails left on

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

    Method

    1. 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.

    PER SERVING

    266 kcalories, protein 25g, carbohydrate 4g, fat 17 g, saturated fat 4g, fibre 0g, sugar 3g, salt 3,34 g