This starter is light and tastes great and is an exciting twist on the classic prawn coctail. I paired it with a Cotes du Jura 2013 Chardonnay. The wine has a fresh acidity that made it quite a good pairing with the dish.
Ingredients (serves 4)
2 tablespoons crème fraîche
2 tablespoons horseradish sauce
8 slices smoked salmon
12 large cooked large prawns or scampi, peeled
For the salad
Juice of 2 limes, finely grated zest of 1 lime
2 tablespoons Akasie honey
1 teaspoon finely grated fresh root ginger
4 tablespoons light olive oil
4 handfuls ruccola and romano salad
Mix the crème fraîche with the horseradish sauce. For the dressing, mix the lime juice and zest with the honey, ginger, then mix in the oil. Lay the smoked salmon and prawns on the plates, then top with a spoonfull of the horseradish cream. Toss the salad in most of the dressing and lay on top of the smoked salmon and the prawns. Drizzle the remaining dressing around the plate and serve.