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Smoked Salmon with Prawns, Horseradish Cream & Lime Vinaigrette

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

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 2


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

For the salad:

    •    1 tsp clear honey
    •    2 tbsps light olive oil
    •    2 handfuls small leaf salad
    •    juice 1 lime, finely grated zest of 1/2
    •    1/2 tsp finely grated fresh root ginger

Method: 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.

This great family recipe is thanks to BBC Good Food at


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