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.