Prawn and salmon cocktail

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

• Prime beef rib roast with roast vegetables and yorkshire pudding
• Open fruit tart

Lime dressing

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

16	Cooked prawns, shells removed (Main)
400 g	Wood roasted salmon, broken into pieces (sweet chilli, lime and mint flavoured salmon is good here) (Main)
3	Spring onions, trimmed and finely sliced
1	Red chilli, deseeded and finely sliced
1 handful	Coriander leaves, picked
8 handfuls	Baby salad leaves

Directions

1. 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.
2. 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.
3. 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.