Creamy Salmon and Prawns
Ingredients
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½ tbsp olive oil
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½ leek
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Waitrose Frozen Seafoood Raw Peeled King Prawns
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250g Scottish Salmon Fillet
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Lemon juice, to season
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Freshly ground black pepper, to season
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15g pack chives
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200g crème fraîche
Method
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Heat ½ tbsp olive oil in a large frying pan and gently cook ½ leek, thinly sliced, for 2-3 minutes until starting to soften.
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Add 200g pack Waitrose Frozen Seafood Raw Peeled King Prawns with 250g Scottish Salmon Fillet, skin removed and cut into 2-3cm chunks. Gently cook for a further 5-6 minutes until the prawns are pink and the salmon is opaque.
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Add 200g half fat crème fraîche and 15g pack chives, snipped. Stir and bring to the boil then allow to bubble gently for about 1 minute. Season with freshly ground black pepper and a little lemon juice.
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Serve immediately with a pile of creamy mashed potato.
Comments
Glossary
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Black pepper
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Bubbling
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Chives
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Chunks
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Cream
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Fillet
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Fish
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Heat
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How to Store, Prepare & Cook Leeks | Waitrose
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Lemon juice
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Mash
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Oil
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Potatoes
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Season
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Shellfish
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Skin
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Snipped
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Soften
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Stir
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This recipe was first published in November 2006.
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