Salmon with Prawns, Mussels and Horseradish Cream

Serves 2

  • 2 tbsp crème fraiche
  • 2 tsp horseradish sauce
  • 8 slices smoked salmon
  • 10 large cooked and peeled prawns, tails left on
  • 20 Ocean Crown Cooked & Pickled Mussels, drained
  • Large handful of rocket leaves

For the dressing:

  • ½ spring onion, finely chopped
  • ½ tsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp sugar
  • ½ tsp Dijon mustard
  • ¼ tsp fine sea salt, or to taste
  • 4 tbsp extra virgin olive oil
  • Freshly ground black pepper to taste

METHOD

Mix the crème fraîche with the horseradish.

Mix all the dressing ingredients together until well combined.

Lay the smoked salmon, prawns and mussels on 2 plates, then top with the horseradish cream.

Toss the rocket in a little of the dressing and pile on top. Drizzle some of the remaining dressing around the plate and serve.

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