- Place smoked salmon and prawns on small plates.
- Mix crème fraiche, Macphie GlenDelight®, vodka and lime juice and zest together. Place spoonful on top of fish.
- Top with salad leaves.
- 4 large slices of smoked salmon
- 20 large cooked prawns
- 100g Macphie GlenDelight® (whipped)
- 1 tbsp vodka
- 50g crème fraiche
- Juice and zest of ½ lime
- Leaf salad/rocket