Wednesday, February 19, 2014

Smoked Salmon & Shrimp Salad

This is a great starter. It's light, seems fancy and is so so easy. I didn't have to cook a thing because I used frozen cooked shrimp; all it required was assembling.

Hubby's Rating: 9/10
Why: He said it was his favorite dish of the night, and gobbled up both mine and his. Lucky for him I don't really like smoked salmon. 

Smoked Salmon & Shrimp Salad
2 servings
Adapted from HERE

  • 1 Tbsp Fage yogurt (or creme fraiche)
  • 1 tsp horseradish sauce
  • 4 slices smoked salmon
  • 10 large cooked shrimp, tail on
  • salt & pepper
  • juice of one lime
  • zest of 1/4 of a lime
  • 1 tsp honey
  • 1/2 tsp finely grated ginger
  • 2 Tbsp olive oil
  • 2 handfuls small leaf salad

If you're using frozen shrimp, thaw them in a bowl of cold water for about 20-30 minutes.

In a small bowl, mix together the yogurt and horseradish sauce, along with a bit of salt and pepper according to your liking. 

In a separate bowl, make the lime vinaigrette by whisking together the lime juice, zest, honey and ginger. Then whisk in the oil. Toss the salad with some of the vinaigrette, just until it's flavored. Save the rest to garnish the plate.

Take out two small salad plates. To assemble, lay 2 slices of smoked salmon flat, side by side in the middle of the plate. Place 5 shrimp in a circle over top of that and drop a dollop of the cream in the middle of all the shrimp. Cover with a handful of the salad, and drizzle some remaining vinaigrette around the entire dish.

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