Prawn Cocktail is a classic 1970’s recipe and is also one of my Dad’s favourites, so I usually make this for our family Christmas Dinner starter every year. By adding some quality Scottish Smoked Salmon and a homemade Marie Rose sauce, it creates the most wonderful dish.
This is really more of an ensemble of fresh ingredients than a recipe, but tastes amazing in combination. Presentation is everything, so take time to make the dish look dazzling!
I have been lucky enough to travel around the Scottish Isles since I moved here a few years ago, sampling seafood freshly caught and prepared by local producers.
Smoked Salmon is so good for you It’s full of protein and omega fish oils as well as tasting amazing. The best way to eat it is on a bed of salad or with some other seafood as a platter and maybe some homemade sourdough bread. Delicious!
There’s a great little place we have visited a few times on North Uist on the Outer Hebrides called the Hebridean Smokehouse. They produce the most wonderful smoked fish including salmon. They also sell delicious smoked cheeses, oat cakes and lots of other interesting local arts and crafts. You can actually smell the lovely smokey aromas floating out of the building as you approach.
It’s a great place to stop for picnic supplies if you are visiting the area and then eat at one of the many beautiful local beaches.
We normally stock up with yummy goodies when we are passing and then just head for the nearest picnic table overlooking a beach. That’s our lunch all sorted!
I’m happy eating smoked salmon on the beach on a plastic picnic plate as well as dressed up in a tasty sauce in pretty glasses on the Christmas table.
I like to make my own Marie Rose sauce for my Smoked Salmon and King Prawn Starter. It tastes so much fresher homemade plus it’s very quick and simple to make. You can mix it up in advance if you are prepping for a dinner party, then effortlessly assemble your starters when your guests arrive. Your guests will think your are a true “Domestic Goddess” ! Just don’t tell them how easy this is to make!
The recipe below feeds two as a starter but you can always make double the quantity and eat it as a main course on a plate with a jacket potato on the side for a special lunch. If you are making these in advance, remember to keep the seafood chilled in the fridge until you are ready to eat.
For the Sauce
3 tablespoons of mayonnaise
1 tablespoon of ketchup
The Juice of half a lemon
A dash of Tabasco Sauce
A pinch of sea salt and black pepper
Two dashes of Worcestershire Sauce
To Assemble the Dish
150 g of King Prawns
150g of Scottish Smoked Salmon
A handful of salad leaves
1 Ripe avocado
A sprinkle of smoked paprika
A few lemon slices and cucumber slices to decorate
First make the Marie Rose Sauce sauce. Mix the mayonnaise, ketchup, lemon juice, Worcestershire Sauce, Tabasco sauce, a pinch of sea salt and black pepper in a bowl. Set aside.
Place a few salad leaves and chopped pieces of avocado (peeled and destoned) into 2 cocktail glasses
Place the king prawns on top of the salad and pour over the sauce. Swirl the smoked salmon into a rosebud shape and tuck alongside the prawns (see feature photo).
Top with a slice of cucumber twisted down the centre. This is your chance to be creative!
Place a slice of lemon on the rim of the glass and sprinkle lightly with smoked paprika.
Serve and enjoy xx