Prawn and salmon cocktail
Photo by Tam West
I’ve created this fish and leafy starter with citrus tones to stimulate the appetite. You could use your own choice of seafood. Adjust the sweetness of the lime dressing to suit your taste if necessary. The dressing keeps well so make double quantity if limes are plentiful.
See the rest of Kathy's 3-course Easter menu
|½ cup||Fresh lime juice|
|3 Tbsp||Brown sugar|
|1||Kaffir lime leaf|
|1 stalk||Lemongrass, white part only|
|¼ cup||Coriander root, well washed|
|1 Tbsp||Fish sauce|
Prawn and salmon salad
- Make the lime dressing. Place the lime juice and brown sugar in a small saucepan over a low heat and cook until the sugar has dissolved.
- Finely chop the kaffir lime leaf, lemongrass and coriander root. Add to the lime juice with the fish sauce and leave to stand in a cool place to allow the flavours to mingle. When cold, strain into a jar, cover and place in the refrigerator until ready to use.
- Gently toss the prawns, salmon pieces, spring onions, chilli and coriander leaves together. Layer the baby leaves and prawn salad between 8 small plates, or use suitable cocktail glasses. Drizzle with some of the lime dressing. Serve at once.
Add a nice touch
Peel and cut fresh ginger into very fine shreds and fry in a little oil until crisp. Drain on kitchen paper. Use to top each salad.