Serves 6
Nutrition per serving
Ingredients
- 3 baby gem lettuces
- 300 g smoked salmon , from sustainable sources
- 24 large cooked peeled prawns , from sustainable sources
- 1 lime
- extra virgin olive oil
- MIAMI-STYLE SPICED COCKTAIL SAUCE
- ½ a large clove of garlic
- 2 cm piece of ginger
- 1 spring onion
- a few sprigs of fresh coriander
- 4 tablespoons free-range mayonnaise
- 4 tablespoons tomato ketchup
- 2 tablespoons chilli sauce
- 1 teaspoon English mustard
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Method
- Peel and finely grate the garlic and ginger, trim and slice the spring onion, pick and finely chop the coriander leaves, then add to a bowl with the rest of the cocktail sauce ingredients. Mix well to combine, then chill in the fridge for 1 hour.
- Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
- Dress the lettuce and seafood generously with the cocktail sauce. Cut the lime into wedges and squeeze a little juice over each plate, drizzle over some oil and finish with a good grinding of black pepper.
