AFTERNOON TEA RECIPES - OLIVEMAGAZINE
SMOKED SALMON, PRAWNS & MIAMI COCKTAIL SAUCE | SEAFOO…
The 70s dinner party staple gets an update here, adding beautiful waves of smoked salmon to the story and a hit of lime, ginger and coriander to wake up your tastebuds.
Total Time 15 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Peel and finely grate the garlic and ginger, trim and slice the spring onion, pick and finely chop the coriander leaves, then add to a bowl with the rest of the cocktail sauce ingredients. Mix well to combine, then chill in the fridge for 1 hour.
- Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
- Dress the lettuce and seafood generously with the cocktail sauce. Cut the lime into wedges and squeeze a little juice over each plate, drizzle over some oil and finish with a good grinding of black pepper.
Nutrition Facts : Calories 169 calories, FatContent 8.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 5.2 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 2.84 g salt, FiberContent 0.9 g fibre
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