Parcel-poached salmon with herby mayonnaise
Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch
Crayfish cocktail with horseradish cream
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp crème fraîche
- ½ tsp creamed horseradish sauce
- juice 1 lime
- 1 chicoryhead
- 1 avocado
- 140g pack crayfishtails, see tip below left
- cayenne pepperto serve
Nutrition: per serving
- kcal260
- fat20g
- saturates6g
- carbs4g
- sugars1g
- fibre4g
- protein14g
- salt0.2g
Method
step 1
First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
step 2
Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
step 3
Add the horseradish cream and a light sprinkling of cayenne pepper to serve.
