Sticky slow-roast belly of pork
Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd
Salmon & prawns with dill & lime aïoli
- Preparation and cooking time
- Prep:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 400g cooked king prawns, shelled apart from the tail
- 400g smoked salmon
- 140g good-quality mayonnaise
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh dill, plus extra leaves to garnish
- juice ½ lime, plus 1 wedged to serve
- granary bread and butter, to serve, if you like
Method
- STEP 1
Arrange the prawns and salmon on plates. Mix the mayo, garlic and chopped dill, and add lime juice to taste. Put a spoonful on each plate, scatter over dill leaves add a wedge of lime and a grinding of pepper.
