Prawn Smoked Salmon And Spinach Pancakes Recipes

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Smoked salmon with prawns, horseradish cream & lime vinaigrette image

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns, peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Steps:

Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 3.34 milligram of sodium

PRAWN, SMOKED SALMON AND SPINACH PANCAKES

Prawn, Smoked Salmon and Spinach Pancakes image

Made these for Shrove Tuesday instead of the more usual sweet pancakes. A tasty savoury alternative. Makes four large pancakes or six small (depending on the size of your frying pan). Serve with a fresh salad or green beans.

Provided by Snowbunny Andorra

Categories Lunch/Snacks

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

125 g plain flour
1 egg, beaten
300 ml 1% low-fat milk
1 teaspoon salt
sunflower oil, for frying
25 g butter
25 g plain flour
300 ml double cream
1 teaspoon Thai fish sauce
1 large handful parmesan cheese, grated
200 g raw prawns, shelled
150 g smoked salmon

Steps:

Make the batter by sifting the flour and salt into a bowl. Make a well in the middle and pour in the beaten egg, then whisk in the milk a little at a time until the consistency of pouring cream. Set aside for at least 20 minutes.
Melt the butter in a pan then whisk in the flour to make a roux. Heat, whisking, for a couple of minutes then add the cream little by little to avoid lumps. Heat until it thickens. You may need to add a little more milk or cream at this stage, to make the consistency of a luxurious sauce.
Mix in the fish sauce and Parmesan then remove from the heat.
Make the pancakes by heating a teaspoon of oil in a frying pan and pouring in a quarter of the batter mix, tilting the pan to make an even, thin covering. Once it has set and browned on the bottom, flip over and brown the other side. Turn out onto a warmed plate and repeat to make the others.
Put the filling back over a gently heat and add the prawns, stirring until cooked through. Remove from the heat and stir in the smoked salmon.
Assemble the pancakes by adding a quarter of the filling to each pancake and folding. Arrange on a tray and sprinkle with a little more Parmesan.
Place under a pre-heated grill for a couple of minutes, until the Parmesan has melted.

Nutrition Facts : Calories 1217.3, Fat 75.7, SaturatedFat 44.3, Cholesterol 480.1, Sodium 2803.9, Carbohydrate 84.5, Fiber 2.5, Sugar 8.5, Protein 48.6

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