Hot smoked salmon & beetroot platter
Serve this smoked salmon dish as a starter on a special occasion such as at Christmas. With beetroot, rocket and walnuts, it‘s full of colour and texture.
Cucumber prawn cocktail cups
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 1 shallotsliced into thin rounds
- 1 tbsp white wine vinegar
- 80ml mayonnaise
- 1 tbsp sriracha
- 1 tsp fish sauce
- 1 tsp lemongrass paste
- ½ cucumberpeeled, deseeded and finely chopped into cubes
- 300g prawnsdefrosted and well drained (we used small prawns, but you can use whatever suits your budget)
- 2-3 Little Gem lettuces
- 50g crispy onions or shallots
Nutrition: Per serving
- kcal295
- fat22g
- saturates4g
- carbs9g
- sugars5g
- fibre3g
- protein15g
- salt1.9g
Method
step 1
Tip the shallots into a small bowl with the vinegar and a pinch each of sugar and salt. Scrunch together with your hands, set aside and leave to pickle while you continue.
step 2
Mix the mayonnaise, sriracha, fish sauce and lemongrass paste together. Will keep covered and chilled for up to three days. Add the cucumber and prawns, and mix to combine. Separate the lettuces into individual leaves and spoon a tablespoon of the prawn cocktail into each lettuce cup. Top with the pickled shallots and crispy onions. Serve immediately.
