Smoked salmon and prawns, with lime vinaigrette and horseradish cream
Ingredients 4 slices smoked salmon 10 large cooked prawns peeled but tails left on Sauce:
1 tbsp crème fraîche 1 tsp horseradish Salt and pepper
Salad:
2 handfuls of small leaf salad
juice and zest of 1 lime 1 tsp clear honey ½ tsp finely grated fresh root ginger
2 tbsp light olive oil
Method 1. Mix the crème fraîche with the horseradish and a little salt and pepper. 2. Lay the smoked salmon and prawns on two plates, then top with a dollop of the horseradish cream.
3. For the dressing, whisk the lime juice and zest with the honey, ginger, then whisk in the oil. 4. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.
Serve with wholemeal or soda bread.
Tuna fishcakes Ingredients
160 g tin of tuna in brine 200 g cold mashed potatoes 1 scallion, diced and fried 1 tsp mustard
Salt and pepper 1 beaten egg 25 g flour
50 g breadcrumbs 1 tbsp vegetable oil
Method 1. Gently stir the cooked scallion and drained tuna through the mashed potatoes. 2. Add the mustard and season well. 3. Shape into patties and add flour, egg and breadcrumbs. 4. Fry in hot oil until golden and hot through.
Serve with a crisp green salad. 258
Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
