Jamie Magazine
By Paul Cunningham
Smoked salmon, prawns & Miami cocktail sauce
Crunchy gem lettuce, zesty lime with a chilli kick
15 mins plus chilling
Not Too Tricky
serves 6
Recipe From
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.
- 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.
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