Steak with mushroom puff tartlets
These are sort of deconstructed Beef
Wellingtons, but the result is much lighter and crisper
Smoked salmon with prawns, horseradish cream & lime vinaigrette
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp crème fraîche
- 1 tsp horseradishsauce
- 4 slices smoked salmon
- 10 large cooked prawnspeeled but tails left on
For the salad
- juice 1 limefinely grated zest of ½
- 1 tsp clear honey
- ½ tsp finely grated fresh root ginger
- 2 tbsp light olive oil
- 2 handfuls small leaf salad
Nutrition: per serving
- kcal266
- fat17g
- saturates4g
- carbs4g
- sugars3g
- fibre0g
- protein25g
- salt3.34g
Method
step 1
Mix the crème fraîche with the horseradish and a little salt and pepper. 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.
