This recipe appears in:Dinner Tonight: Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette
- 20 large shrimp, with shells on
- 2 tablespoons crème fraiche
- 2 teaspoons horseradish sauce
- salt and pepper
- 2 limes
- 2 teaspoons honey
- 1 teaspoon grated fresh ginger
- 4 tablespoons olive oil
- 4 ounces thinly sliced smoked salmon
- 4 handfuls small leaf lettuce
Bring a large pot of water to a boil. Add the shrimp and cook until pink, one to two minutes. Drain shrimp in a colander, and then toss in a bowl of ice water. When cool, drain again. Peel off the shells, leaving the tails on. (You can remove the tails if you'd like.)
In a medium-sized bowl, mix together the crème fraiche and horseradish. Season to taste with salt and pepper
Using a microplane, zest one of the limes. Then juice both of the limes. Add the zest and juice to second bowl, along with the honey and ginger. Whisk until combined. Continue whisking and slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper.
In a large bowl, toss the lettuce with about half of the dressing. Add more of the dressing if the lettuce seems underdressed.
Lay two ounces of the salmon on one plate. Top each with ten shrimp, a few dollops of the horseradish sauce, a handful of the lettuce, and a drizzle of the dressing. Repeat process on a second plate.