Method

    1. Place smoked salmon and prawns on small plates.
    2. Mix crème fraiche, Glendelight®, vodka and lime juice and zest together. Place spoonful on top of fish.
    3. Top with salad leaves.

Ingredients

  • 4 large slices of smoked salmon
  • 20 large cooked prawns
  • 100g whipped Glendelight®
  • 1 tbsp vodka
  • 50g crème fraiche
  • Juice and zest of ½ Lime
  • Seasoning
  • Leaf salad/rocket