Jamie Oliver

Smoked salmon, prawns & Miami cocktail sauce

Crunchy gem lettuce, zesty lime with a chilli kick

Smoked salmon, prawns & Miami cocktail sauce

Serves 6
Cooks In15 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    169
    8%
  • Fat
    8.9g
    13%
  • Saturates
    1.8g
    9%
  • Protein
    16.8g
    34%
  • Carbs
    5.2g
    2%
  • Sugars
    4.9g
    5%
  • Salt
    2.84g
    47%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Paul Cunningham
Tap For Method

Ingredients

  • 3 baby gem lettuces
  • 300 g smoked salmon , from sustainable sources
  • 24 large cooked peeled prawns , from sustainable sources
  • 1 lime
  • extra virgin olive oil
  • MIAMI-STYLE SPICED COCKTAIL SAUCE
  • ½ a large clove of garlic
  • 2 cm piece of ginger
  • 1 spring onion
  • a few sprigs of fresh coriander
  • 4 tablespoons free-range mayonnaise
  • 4 tablespoons tomato ketchup
  • 2 tablespoons chilli sauce
  • 1 teaspoon English mustard
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Paul Cunningham

Share this Recipe

Tap For Ingredients

Method

  1. 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.
  2. Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
  3. 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.

Tip

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Nutrition per serving
  • Calories
    169
    8%
  • Fat
    8.9g
    13%
  • Saturates
    1.8g
    9%
  • Protein
    16.8g
    34%
  • Carbs
    5.2g
    2%
  • Sugars
    4.9g
    5%
  • Salt
    2.84g
    47%

Of an adult's reference intake