Prawn cocktail

Smoked salmon, prawns & Miami cocktail sauce

Crunchy gem lettuce, zesty lime with a chilli kick

Prawn cocktail

15 mins plus chilling

Not Too Tricky

serves 6

nutrition per serving

169

Calories


8.9g

Fat


1.8g

Saturates


4.9g

Sugars


2.84g

Salt


16.8g

Protein


5.2g

Carbs


0.9g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Paul Cunningham

Ingredients

3 baby gem lettuces

300g 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

2cm piece of ginger

1 spring onion

4 tablespoons free-range mayonnaise

4 tablespoons tomato ketchup

2 tablespoons chilli sauce

1 teaspoon English mustard

a few sprigs of fresh coriander

Method

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.

  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.

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