Smoked salmon with prawns, horseradish cream and lime vinaigrette
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 this today with smoked salmon and prawns (the other is coming later!) And what can I say? It was perfect!
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 small 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!
- 1 tbsp creme fraiche
- 1 tsp horseradish cream or puree
- 4 slices of smoked salmon
- 10 large cooked prawns peeled but tails left on
- For the salad:
- Juice 1 lime finely grated zest of 1/2 lime
- 1 tsp clear honey
- 1/2 tsp finely grated fresh root ginger
- 2 tbsp light olive oil
- 2 handfuls rocket 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. Lay 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.