Traditional recipes

Smoked salmon, prawns & Miami cocktail sauce

Smoked salmon, prawns & Miami cocktail sauce

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Smoked salmon, prawns & Miami cocktail sauce

Crunchy gem lettuce, zesty lime with a chilli kick

Crunchy gem lettuce, zesty lime with a chilli kick

Serves 6

Cooks In15 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 169 8%

  • Fat 8.9g 13%

  • Saturates 1.8g 9%

  • Sugars 4.9g 5%

  • Salt 2.84g 47%

  • Protein 16.8g 34%

  • Carbs 5.2g 2%

  • Fibre 0.9 g -

Of an adult's reference intake


  • 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
  • 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

Recipe From

Jamie Magazine

By Paul Cunningham


  1. 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.
  2. Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
  3. 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.

Watch the video: How to Present Prawn Cocktail - Gordon Ramsay (November 2022).