fine dining experience

Smoked salmon prawns Miami cocktail sauce

The 70s dinner party staple gets an update here, adding beautiful waves of smoked salmon to the story and a hit of lime, ginger and coriander to wake up your tastebuds.


  • 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


  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.