Julie's Salmon & Prawn with Lime

Serves: to serve 4

Prep Time: 15 Minutes

Ready In: 15 mins



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


  1. 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.
  2. 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!).