Smoked Salmon Salad

This smoked salmon salad is perfect for a starter, it is dressed with a citrus lime vinaigrette, and a slightly peppery horseradish cream. Most of this dish can be made up in advance (without any cooking) and then it can be assembled quickly, being topped off with the dressed salad leaves. This means it is perfect for a romantic meal, when you do not want to be too distracted in the kitchen.

Smoked Salmon Salad Recipe

Serves 2

Recipe Ingredients:

• 4 thin slices of smoked salmon
• 8 large (king) prawns – cooked and peeled
• 1 tbsp double (thick) cream
• 1 tsp horseradish sauce
• sea-salt and freshly ground black pepper to season

Salad

• 1 lime (juice and finely grated zest of 1/2 the lime)
• 1 tsp clear honey
• 1/2 tsp fresh root ginger (grated very fine)
• 2 tbsp olive oil
• sea-salt and freshly ground black pepper to season
• 100g small leaf salad (mixed leaf)

Recipe Method:

To start mix the cream with the horseradish sauce with a little sea-salt and freshly ground black pepper – spoon into a ramekin dish, cover with cling-film, and keep refrigerated. For the dressing: in a small bowl whisk the honey, grated ginger, lime juice, lime zest and seasoning – then whisk in the olive oil. Pour this dressing into a clean screw top glass jar, shake and then keep in the fridge.

To assemble the dish: on two plates lay two slices of smoked salmon and five king prawns each. Top this (in the centre) with a little of the horseradish cream. In a bowl toss the salad leaves with most of the dressing (shake it in the jar to mix first). Pile the dressed leaves on top of the prawns on each plate and drizzle over the remaining vinaigrette and serve.