Smoked salmon with prawns and horseradish cream
Quick and easy starter with smoked salmon with prawns, horseradish cream and a lime vinaigrette. Perfect if you’re entertaining guests or for any other special occasion!
Smoked salmon with prawns
I woke up this morning to a very grey day where all the snow that fell yesterday was very quickly melting away… Is it weird if I say that I love snow? I know that it is not desirable if you have to drive anywhere (especially when you live in Holland where traffic jams are just too terrible for words!) but it’s sooo…. well, so christmassy really. And I love that.
I love going for a walk in crips freshly fallen snow. I love being indoors when all you see outside is white fluffy blankets.. *deep sigh* Unfortunately; the reality is that snow here is usually pretty for a very short time. And as it turns out; our time is up. At least for now. Still keeping my fingers crossed for a white christmas though!
We woke up rather late today, so our plans for making a Christmas testing lunch was a little bit sidetracked, but we still managed to squeeze in two dishes of which I am showing you one today with smoked salmon and prawns (the other is coming later!) And what can I say? It was perfect! I found the recipe on BBC Good food.
Combination with the horseradish cream
The combination of the horseradish cream paired with the slightly tangy taste of the rocket dressing was just perfection when you put everything in your mouth together. Definitely a winner for a light Christmas starter or second dish (haven’t figured out if we go for three or four course meal!)
Since I am still on my WW diet I am mindful of which dishes we pick for Christmas. I am not gonna be counting points, but it doesn’t hurt to keep a little track of calories anyway over these “difficult” days. The weightloss is certainly not going very fast with all this testing but it’s still on a steady (if somewhat slow) recline. Total is now -8 kilo, so not too bad!
Simple yet delicious
This easy dish of smoked salmon with prawns is light, so it is perfect for starting a dinner party with a heavier main. Or for any special occasion. It’s tasty, simple and can be prepared in advance.
So what do you need to make this delicious dish
- creme fraiche
- horseradish cream
- smoked salon
- king prawns
- arugula
- honey
- lemon juice or lime juice
- ginger
For the horseradish I use the ready grated variety without any additives. You use it primarily to season the dressing. So in order to do that you add some of the horseradish to the crème fraîche and season it with salt and pepper. Additionally you can add a bit of lemon juice or lemon zest if you want. Taste it, as horseradish can be quite spicy. While spicy is fine you don’t want it to over power the rest of the dish.
You also make a separate dressing for the arugula with olive oil, lime juice and lime zest and add the ginger, honey and the seasoning.
Putting it all together
For the rest of this dish it is as simple as putting it all together. You take two nice plates and spread out the salmon and the prawns, top that with a dollop of the horseradish cream. Toss the arugula through the dressing and pile that on top of the fish. The remaining dressing can be served on the side or drizzled around the plate.
You can serve it with some extra lemon slices on the side if you want. I might be adding some avocado cubes for next time or maybe some sliced spring onions.
If you’re looking for more Christmas inspiration have a look at the Christmas archives or if you love smoked salmon in an appetizer try this smoked salmon and cream cheese appetizer.
Smoked salmon with prawns
Ingredients
- 1 tbsp creme fraiche
- 1 tsp horseradish cream grated horseradish
- 4 slices smoked salmon
- 10 large prawns cooked, peeled but tails left on
For the salad
- 1 lime juice and zest of half a lime
- 1 tsp clear honey
- 1/2 tsp ginger finely grated
- 2 tbsp light olive oil
- 2 handful arugula
- Mix the creme fraiche with the horseradish and a little salt and pepper. Be sure to taste the mixture as horseradish can be quite sharp.
- For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.
- Place 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.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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Made this recipe this evening after searching for a smoked salmon and prawn starter. Thanks so much to the above recipe by Mary Cadogan, a recipe which I found on BBCgoodfood.com it was delicious.