Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette

Name: Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps crème fraiche; 1 teaspoon grated fresh ginger; 2 teaspoons honey; 2 teaspoons horseradish sauce; 4 handfuls lettuce; 2 limes; 4 Tbsps olive oil; 2 servings salt and pepper; 20 larges shrimp, with shells on; 113 grams thinly sliced smoked salmon

Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette is a gluten free, primal, and pescatarian main course. This recipe makes 2 servings with 442 calories, 23g of protein, and 34g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up salt and pepper, salmon, lettuce, and a few other things to make it today. To use up the limes you could follow this main course with the Watermelon Granita as a dessert.

Instructions

Bring a large pot of water to a boil.

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Water

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Pot

Add the shrimp and cook until pink, one to two minutes.

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Shrimp

Drain shrimp in a colander, and then toss in a bowl of ice water. When cool, drain again. Peel off the shells, leaving the tails on. (You can remove the tails if you'd like.)

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Water

Pasta Shells

Shrimp

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Colander

Bowl

In a medium-sized bowl, mix together the crème fraiche and horseradish. Season to taste with salt and pepper

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Salt And Pepper

Creme Fraiche

Horseradish

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Bowl

Using a microplane, zest one of the limes. Then juice both of the limes.

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Juice

Lime

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Microplane

Add the zest and juice to second bowl, along with the honey and ginger.

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Ginger

Honey

Juice

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Bowl

Whisk until combined. Continue whisking and slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper.

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Salt And Pepper

Olive Oil

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Whisk

In a large bowl, toss the lettuce with about half of the dressing.

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Lettuce

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Bowl

Add more of the dressing if the lettuce seems underdressed.

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Lettuce

Lay two ounces of the salmon on one plate. Top each with ten shrimp, a few dollops of the horseradish sauce, a handful of the lettuce, and a drizzle of the dressing. Repeat process on a second plate.

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Horseradish Sauce

Lettuce

Salmon

Shrimp

Equipment

Ingredients

Servings:

2Tbsps

crème fraiche 1teaspoon

grated fresh ginger 2teaspoons

honey 2teaspoons

horseradish sauce 4handfuls

lettuce 2

limes 4Tbsps

olive oil 2servings

salt and pepper 20larges

shrimp, with shells on 113grams

thinly sliced smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.