Julie's Salmon & Prawn with Lime

Name: Julie's Salmon & Prawn with Lime
Prep time: 15 min
Total time: 15 min
Yield: Serves to serve 4
Ingredients: 4 tablespoons crème fraîche; 2 teaspoons horseradish sauce; 8 slices smoked salmon; 16 - 20 large cooked prawns (peeled but tails left on); 2 limes; 2 tablespoons clear honey; 1 teaspoon root ginger (finely grated); 4 tablespoons extra virgin olive oil; 4 handfuls small leaf salad

Ready in 15 mins

Recipe by Graham

Julie's Salmon & Prawn with Lime is dedicated to Terry and Julie, our neighbours on The Isle of Man, who served us the most stunning starter in the field of human culinary endeavours! I promise you - you eat this and no starter will ever seem the same again. M-D and I were transported to a place that few ever get to see... the pinnacle of goodness and taste and salivating cherubs floating on clouds of... er, yeah, okay, I got a bit carried away there. But so will you when you try Julie's Salmon & Prawn with Lime

Preparation Time

15 Minutes

A Top Choice Recipe for Entertaining

Ingredients for Julie's Salmon & Prawn with Lime

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Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE SALAD
4 tablespoons crème fraîche
2 teaspoons horseradish sauce
8 slices smoked salmon
16 - 20 large cooked prawns (peeled but tails left on)
FOR THE DRESSING
2 limes
2 tablespoons clear honey
1 teaspoon root ginger (finely grated)
4 tablespoons extra virgin olive oil
4 handfuls small leaf salad

How to Cook Julie's Salmon & Prawn with Lime

Mix the crème fraîche with the horseradish and a little salt and freshly-ground black pepper. Arrange the smoked salmon and prawns on individual plates, then top with a good dollop of the horseradish cream.
For the dressing, zest one of the limes then extract the juice from both. Whisk the lime juice and zest with the honey, grated ginger and a little salt and freshly-ground black pepper. Then whisk in the olive oil. Toss the salad in the dressing and pile on top of the salmon and prawns (any remaining dressing can be drizzled around the plates). Serve with crusty bread for spectacular results (and my everlasting admiration!).

GRAHAM'S HOT TIP:
This stunning starter can be assembled ahead, then topped with dressed leaves just before serving. Also, if you have the time and the inclination, you can prepare your own Smoked Salmon

GRAHAM'S WINE RECOMMENDATION:
I have no idea what wine Terry and Julie served us, but it certainly complimented this recipe. The white wines to look out for when choosing one to go with smoked salmon would be dry and acidic, as they would bring a refreshing taste to the table (every pun intended) and make the rich salmon seem leaner. For example, Muscadet de SÃƒÂ¨vre et Maine (France), a dry Riesling (from Alsace or Germany) or a really dry Chablis (France).

Whatever you do, don't go for fruity wines, sweet wines or oaky/woody wines because wines with too many tannins make fish taste unpleasantly metallic.