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cured salmon with prawns pickled salad dill lime crème fraîche

Cured salmon with prawns, pickled salad & dill lime crème fraîche

Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it’s well worth it for the flavour that you get


- 1 lb cured salmon

- 1 lb prawns, peeled and deveined

- 1 cup pickled vegetables (such as carrots, cucumber, and red onion)

- 1/2 cup crème fraîche

- 1 tbsp dill, chopped

- 1 lime, juiced

- 2 tbsp olive oil

- Salt and pepper to taste

- Dried spices (such as garlic powder, onion powder, and paprika)


1. In a small bowl, mix together the crème fraîche, dill, lime juice, and a pinch of salt and pepper. Set aside in the fridge until ready to use.

2. Heat a large skillet over medium heat and add 1 tbsp of olive oil. Season the prawns with dried spices of your choice and add them to the skillet. Cook for 3-4 minutes, until they turn pink and are fully cooked. Remove from the heat and set aside.

3. In the same skillet, add another 1 tbsp of olive oil and heat over medium heat. Add the cured salmon and cook for 1-2 minutes on each side, until lightly browned. Remove from the heat and set aside.

4. In a separate bowl, mix together the pickled vegetables with a drizzle of olive oil and a pinch of salt and pepper.

5. To assemble the dish, place the cured salmon on a serving platter. Top with the cooked prawns and pickled vegetables.

6. Finish the dish by drizzling the dill lime crème fraîche over the top. Serve immediately and enjoy your delicious cured salmon with prawns, pickled salad, and dill lime crème fraîche!

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