Miso salmon
Glaze succulent salmon fillets in miso, balsamic vinegar and soy, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main
Cantabrian prawn cocktail
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 2 Little Gem lettucesouter leaves discarded
- 1 small carrotcoarsely grated
- 200g cooked peeled large prawns
- 140g white crabmeat
- 2 vine-ripened tomatoesskinned, seeded and diced
- aged balsamic vinegarto serve
- Spanish smoked paprikato serve
- 4 halved pitted green olivesto serve
For the dressing
- 140g mayonnaise
- 1 ½ tbsp tomato ketchup
- 3 tbsp double cream
- ¾ tsp lemon juice
Nutrition: per serving
- kcal445
- fat39g
- saturates8g
- carbs7g
- sugars6g
- fibre3g
- protein17g
- salt2g
Method
step 1
For the cocktail dressing, put the mayonnaise, ketchup, cream, lemon juice and a tiny splash of water into a bowl and mix together well until smooth. Season to taste with salt.
step 2
Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.
step 3
Set aside 12 of the prawns and cut the remainder into thick slices. Stir them into the cocktail dressing with the crabmeat and diced tomato, and spoon into the centre of the salad leaves.
step 4
Arrange the whole prawns n top of the salad. To serve, drizzle each salad with balsamic vinegar, sprinkle with a tiny pinch of paprika and top with a green olive.
