Best 4 Smoked Salmon With Prawns Horseradish Cream Lime Vinaigrette Recipes

Indulge in a culinary journey with our exquisite Smoked Salmon with Prawns, a symphony of flavors that will tantalize your taste buds. This dish artfully combines the delicate smokiness of salmon with the sweet succulence of prawns, creating a harmonious balance of flavors. Accompanied by a trio of delectable sauces, this dish transcends the ordinary, offering a symphony of tastes and textures that will leave you craving more.

The Horseradish Cream, with its piquant sharpness, cuts through the richness of the salmon and prawns, adding a refreshing zest that awakens the palate. The Lime Vinaigrette, a vibrant and tangy dressing, complements the seafood's natural sweetness with its citrusy brightness, while the Avocado Crème Fraîche lends a creamy smoothness that rounds out the dish, creating a harmonious ensemble of flavors.

This Smoked Salmon with Prawns is not just a meal; it's an experience. Each bite is a journey through a landscape of flavors, textures, and aromas, leaving you captivated and craving more.

Here are our top 4 tried and tested recipes!

SMOKED SALMON WITH HORSERADISH CREAM

Smoked Salmon with Horseradish Cream image

Provided by Paul Grimes

Categories Milk/Cream Appetizer Hanukkah Quick & Easy Dinner Horseradish Salmon Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

1 cup chilled heavy cream
3 tablespoons bottled white horseradish
2 teaspoons Dijon mustard
1 pound sliced smoked salmon

Steps:

Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.

SMOKED SALMON WITH HORSERADISH CREAM

Smoked Salmon with Horseradish Cream image

Start with very cold cream, and keep it chilled between whipping and serving.

Categories Onion Low Fat Dinner Horseradish Salmon Healthy Bon Appétit Anniversary Appetizer

Number Of Ingredients 28

Ingredients

Pickled cucumber:
1/4 cup sugar
1/4 cup malt vinegar
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 small shallots, thinly sliced
1 Fresno chile, thinly sliced into rings, seeds removed
1 jalapeño, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2" spears
Pickled Red Onion:
1 dried chile de árbol
1 cinnamon stick, lightly crushed
3 whole cloves
1 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced into rings
Horseradish Cream and Assembly:
3 tablespoons finely grated peeled horseradish
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon English mustard powder
1/2 cup heavy cream
Kosher salt, freshly ground pepper
freshly ground pepper
6 ounces cold-smoked salmon, skin removed, cut into 1/2" pieces
Dill sprigs and parsley sprigs (for serving)

Steps:

Pickled cucumber:
Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Do ahead
Cucumber can be pickled 1 day ahead. Keep chilled.
Pickled Red Onion:
Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
Let brine cool, then pour over onion.
Do Ahead
Onion can be pickled 1 week ahead. Cover and chill.
Horseradish Cream and Assembly:
Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Smoked salmon with horseradish crème fraîche & beetroot image

This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

Provided by Good Food team

Categories Dinner, Starter

Time 25m

Number Of Ingredients 12

Ingredients

200ml tub crème fraîche
3 tbsp hot horseradish sauce
1 tbsp vodka (optional)
2 tsp white wine vinegar
2 tbsp olive oil
1 tsp honey
250g pack cooked beetroot (not in vinegar), finely diced
8 large slices smoked salmon
24 red chicory leaves
60g baby rocket salad
few snipped dill sprigs
fingers of toast , to serve (optional)

Steps:

Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Smoked salmon with prawns, horseradish cream & lime vinaigrette image

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.

Provided by Mary Cadogan

Categories Dinner, Starter

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns, peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Steps:

Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 3.34 milligram of sodium

Tips:

Choose the freshest seafood possible. Fresh seafood will have a mild, briny smell and be firm to the touch. Avoid any seafood that smells fishy or has a slimy texture.
Cook the seafood gently. Overcooking seafood will make it tough and dry. Salmon is best cooked to medium-rare or medium, while prawns are best cooked until they are just opaque in the center.
Use high-quality ingredients. The quality of your ingredients will greatly impact the flavor of your dish. Use the best smoked salmon, prawns, horseradish cream, and lime vinaigrette that you can find.
Don't be afraid to experiment. There are many different ways to make smoked salmon with prawns. Feel free to adjust the ingredients and proportions to suit your own taste.

Conclusion:

Smoked salmon with prawns is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a little planning, you can create a stunning dish that will impress your guests.