The BBC Good Food logo
Smoked salmon with prawns, horseradish cream & lime vinaigrette

Smoked salmon with prawns, horseradish cream & lime vinaigrette

By
A star rating of 4.8 out of 5.148 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal266
fat17g
saturates4g
carbs4g
sugars3g
fibre0g
protein25g
salt3.34g
Advertisement

Ingredients

  • 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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.148 ratings
Advertisement
Advertisement
Advertisement

Sponsored content