Smoked salmon and prawns, with a creamy vinaigrette

Prep: 15 mins

This gorgeous starter can be made ahead, then dressed with leaves just before serving.

1 tbsp crème fraiche

1 tsp horse radish sauce

Salt and pepper

150g (4 slices) smoked salmon

10 large cooked prawns, peeled but tails left on

For the salad

Juice 1 lime

½ lime zest, finely grated

1 tsp clear honey

½ tsp finely grated fresh root ginger

2 tbsp light olive oil

2 handfuls small leaf salad

Mix the crème fraîche with the horse radish and a little salt and pepper.

For the dressing, whisk the lime juice and zest with the honey, ginger, salt and pepper then whisk in the oil.

Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the cream mixture.

Toss the salad in most of the dressing and pile on top.

Drizzle the remaining dressing around the plate and serve.

Serves
4

Preparation Time
15 minutes

Main ingredients
Fish, Vegetables

Recipe Type
Starters, Entertaining

Level of Difficulty
Easy

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