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


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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