This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.
Prep:20 mins
Serves 2
1 tbsp crème fraîche1 tsp horseradish sauce4 slices smoked salmon10 large cooked prawns, peeled but tails left on
STEP 1Mix 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.
