SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME ...
This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.
Provided by Mary Cadogan
Categories Dinner, Starter
Total Time 20 minutes
Prep Time 20 minutes
Yield 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 266 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 25 grams protein, SodiumContent 3.34 milligram of sodium
GRATIN OF FRESH & SMOKED SALMON, BEETROOT, POTATOES & …
Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining
Provided by Diana Henry
Categories Dinner, Main course
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Cook Time 1 hours 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut the salmon into slices about ½cm thick (if there's skin on your salmon, leave it behind as you cut each slice). Tear the smoked salmon into pieces.
- Cut the potatoes into wafer thin slices as if you were making Dauphinoise potatoes. It’s best (and certainly quickest) to do this with a mandoline.
- Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat up. Mix the creams and the milk in a large saucepan, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the beets into slices about 2mm thick.
- Season the potatoes and cream and butter a 22 x 30cm baking dish. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish. Season and add half the dill. Now add the rest of the beetroot and fish, seasoning again and adding the dill. Spoon the rest of the potatoes on top. You don’t need to arrange the top layer of potatoes nicely unless you really want to.
- Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling (it may need an additional 10 mins). Serve with a green salad or, if you want something more comforting, warm cabbage.
Nutrition Facts : Calories 641 calories, FatContent 49 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 24 grams protein, SodiumContent 1 milligram of sodium
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