15 mins
Julie's Salmon & Prawn with Lime Recipe

Julie's Salmon & Prawn with Lime

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

Recipe by  

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

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 tablespoons
crème fraîche
2 teaspoons
horseradish sauce
8 slices
smoked salmon
16 - 20 large
cooked prawns (peeled but tails left on)
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

  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!).

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: GrahamI 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.
Print Kitchen-Friendly View

Reviews of Julie's Salmon & Prawn with Lime More Reviews

Rating 5 out of 5 - Many cooks will make this recipe again February 08 2015
This 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%
(1 review)
Rating 5 out of 5 - Many cooks will make this recipe again 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.
(4 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again 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!
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again April 05 2014
This 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.
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again 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
(1 review)
Rating 5 out of 5 - Many cooks will make this recipe again 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.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

140 Healthy Recipes
140 Healthy Recipes

Just because it's healthy doesn't mean it needs to be boring and tasteless! Take a look at out healthy recipes for some great ideas.

26 Creative Toasties
26 Creative Toasties

Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!

18 Mouth-Watering Burgers
18 Mouth-Watering Burgers

Burgers are so versatile. They can be made from almost any type of meat and they can be accompanied by a whole range of goodies.

Other Fish & Seafood Recipes

Mussels in White Wine (Moules Marinière)
Mussels in White Wine (Moules Marinière)

Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish.

Fish Curry
Fish Curry

This wonderful recipe for Fish Curry uses mackerel but in fact, any oily fish such as Herring, Salmon, Trout or Seer Fish would work just as well.

Oak-Smoked Queenies
Oak-Smoked Queenies

In case you've not come across them before, "Queenies" are small scallops about ½" - ¾" (1cm - 2cm) diameter - sometimes called "bay scallops"


By accessing this site, you agree to our Terms and Conditions. Please read them.