Smoked Salmon and Prawn Starter

18 raw King prawns, cleaned
400g smoked salmon
20g fresh mint leaves
2tbs lemon juice
Zest of 1 lemon
1tbs creme fraiche
1 tsp horseradish
3 tbs olive oil
Salt and pepper
Baby leaf herb salad

Cook the prawns until they are pink (for 3 minutes)
Mix horseradish and Creme Fraiche together and season with salt and pepper then set aside
Put mint leaves in a blender and add the lemon juice and blitz, add the olive oil and blend until the mint is blended and mixture is nice and smooth, set aside

Drizzle a little of the mint sauce on each salad plate, top add salad leaves then smoked salmon followed by prawns (3 prawns per serving).
Scoop a dollop of the horseradish sauce on top then finish off with a drizzle of the mint dressing.

This is beautiful for a light summer lunch or dinner party starters.