Prawns and Crab with a Lemon Vinaigrette
This is a stunning dinner party starter that can be made ahead, then topped with the dressed leaves and avocado just before serving. It tastes as good as it looks and you will love the positive comments you receive when you serve this dish.
Diet: Gluten and Wheat Free
- 150g white crab meat
- 20 large cooked prawns - peeled with tails left on
- 2tbsp crème fraiche
- 2 tsp horseradish sauce
- 1 ripe avocado - thinly sliced
- Juice for 1 large lemon
- Finely grated zest of ½ lemon
- 2 tsp runny honey
- 4 tbsp extra virgin olive oil
- Bag of mixed small leaf salad leaves
- Salt and freshly ground black pepper
In a bowl, mix the crème fraiche with the horseradish and a season with salt and black pepper. In another bowl, whisk the lemon juice, zest, honey and seasoning and then whisk in the olive oil. Place the crab meat and prawns on to 4 plates and top each plate with a quarter of the horseradish cream. Place the avocado slices on top and toss the salad leaves in most of the dressing. Pile the leaves on top and drizzle the remaining dressing around the plate.
You could replace the crab meat for 8 slices of smoked salmon, if you prefer.