15 mins
Julie's Salmon & Prawn with Lime
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
Jeera Pulao (Cumin Rice) 
Kaikari Vegetable Stew Ingredients for Julie's Salmon & Prawn with Lime
Currently displaying quantities in US Imperial Measurements
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
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 Sèvre 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.
Reviews of Julie's Salmon & Prawn with Lime More Reviews
 February 08 2015This is just brilliant! Looks professional, tastes divine and everyone things you're a genius. For those of you who don't like smoked salmon, substitute it for avocado or leave it out all together. Winner!! 100% shayfox (2 reviews) |
November 22 2014 This is one of the best starters ever! Able to get dressing and horse radish mix ready and put in fridge to easily assemble just before needed. Everyone loved this and will be using again soon - absolutely awesome. lauraB (4 reviews) |
July 29 2014 Served this as a starter for a dinner party and got lots of lovely comments! Really good to be able to prepare everything before and then just assemble from fridge. A real winner! I fancy this for a main course .... that might soon happen! SaraJay (2 reviews) |
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 April 05 2014This was superb! Forgot to buy the creme fraiche, so used creamed cheese instead. It was still amazing, everyone loved it! A great dinner guest starter. Delicious an extremely simple. monique (4 reviews) |
December 10 2013 Second time with this recipe, prepared at home, then assembled at a friend's for 16 people. I made double the horseradish sauce because it is my favourite part! Great flavours, very popular and easily mobile michelle (1 review) |
August 16 2013 This is a wonderful light starter & tastes amazing your guests will be thrilled. A great twist on the traditional prawn cocktail or simple smokes salmon starters. Perfect for dinner parties as it can be made & prepared in advance. summers (1 review) |
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Other Fish & Seafood Recipes
Mackerel has a very distinct and rich flavour and I find this method of cooking compliments this well. This dish is a true cold-weather winner.
This is a great starter course and needs to be made the day before (which allows you plenty of time to focus on preparing the rest of your meal).
Any firm white fish will do for this simple recipe although cod, hake or plaice are probably the best choice. The mustard adds a delicate flavour.
