Smoked salmon, prawns & Miami cocktail sauce

Name: Smoked salmon, prawns & Miami cocktail sauce
Total time: 15 min
Yield: 6
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; 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

Crunchy gem lettuce, zesty lime with a chilli kick

“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. ”

Serves 6

Cooks In15 minutes plus chilling

DifficultyNot too tricky

Jamie Magazine Seafood Salmon Prawns

Nutrition per serving

Calories 169 8%
Fat 8.9g 13%
Saturates 1.8g 9%
Sugars 4.9g 5%
Salt 2.84g 47%
Protein 16.8g 34%
Carbs 5.2g 2%
Fibre 0.9 g -

Of an adult's reference intake

Jamie Magazine

By Paul Cunningham

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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

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Jamie Magazine

By Paul Cunningham

Tap For Ingredients

Method

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.