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Smoked salmon with prawns, horseradish cream & lime vinaigrette
- 1 tbsp crme frache
- 1 tsp horseradish sauce
- 4 slices smoked salmon
- 10 large cooked prawns , peeled but tails left on
- juice 1 lime , finely grated zest of
- 1 tsp clear honey
- tsp finely grated fresh root ginger
- 2 tbsp light olive oil
- 2 handfuls small leaf salad
Directions:View on BBC Good Food
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