Al fresco seafood salad

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 eHowzit chef
Seafood is always popular as a starter to just about any meal and the combined taste of prawn and smoked salmon is a decadent way to do it. We generally serve it as a starter but in summer it is also a lovely light lunch, served with an avo salad or fresh asparagus.

In this dish the rich taste of smoked salmon is pleasantly balanced by the prawns and is given a lovely sharp edge with the addition of a few drops of tabasco, some paprika and little piles of thinly sliced baby gherkins and capers.

I take a shortcut by using medium prawns that have already been cooked and peeled because it saves a lot of fuss. At a push you can even use tinned prawns or shrimps (which we do when on holiday and are far away from shops and supermarkets).

To serve four portions of this seafood starter you need:


8 slices of smoked salmon

2 cups coarsely chopped prawns

1 cup mayonnaise

4 drops of Tabasco (a bit more if you like more bite)

1 teaspoon smoked paprika powder

1 teaspoon tomato puree

1 dessertspoon cream or yoghurt

Salt and pepper

To serve

2 lemons, quartered

1 tablespoon drained capers

2 tablespoons baby gherkins, drained and sliced


In a mixing bowl spoon in the mayonnaise, double cream (or yoghurt) and tomato puree and mix gently before adding the paprika, tabasco, salt and pepper.

Mix together well, add the prawns and set aside.

Roll out the salmon slices and spoon a little of the prawn mixture on each slice and roll up.

Divide the salmon rolls by putting them on four serving plates.

Place two wedges of lemon on each plate and spoon a little of the capers and slice gherkin on each plate.

Finish off with a twirl of black pepper and serve.

Footnote: Triangles of buttered brown bread or Melba toast are also good with this dish.

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