Smoked Salmon Salad
This smoked salmon salad makes an elegant starter. It combines silky smoked salmon and king prawns with a bright citrus-lime vinaigrette and a subtly peppery horseradish cream. Most elements can be prepared ahead of time—no cooking required—so you can assemble the plates quickly. That makes it ideal for a relaxed, romantic meal when you prefer to spend time at the table rather than in the kitchen.
Smoked Salmon Salad Recipe
Serves 2
Ingredients
- 4 thin slices smoked salmon
- 8 large (king) prawns, cooked and peeled
- 1 tbsp double (thick) cream
- 1 tsp prepared horseradish sauce
- Sea salt and freshly ground black pepper, to taste
For the salad and dressing
- 1 lime (juice and finely grated zest of ½ lime)
- 1 tsp clear honey
- ½ tsp fresh root ginger, very finely grated
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper, to taste
- 100 g small leaf salad (mixed leaves)
Method
Begin with the horseradish cream: combine the double cream and horseradish sauce in a small bowl, season lightly with sea salt and freshly ground black pepper, then transfer to a ramekin. Cover and refrigerate until needed.
For the dressing: in a small bowl whisk together the honey, grated ginger, lime juice and lime zest with a pinch of salt and pepper. Gradually whisk in the olive oil until the dressing is emulsified. Pour into a clean screw-top jar, shake to combine and chill.
To assemble the plates: lay two slices of smoked salmon on each plate and arrange five prawns on top of each portion. Place a small dollop of the chilled horseradish cream in the center of the salmon and prawns.
Toss the mixed leaves in a bowl with most of the vinaigrette—shake the jar first to re-emulsify the dressing—then pile the dressed leaves over the prawns and salmon on each plate. Finish with a light drizzle of the remaining vinaigrette, adjust seasoning if needed, and serve immediately.