Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette Recipe

Dinner Tonight

Your source for quick recipe every single week day.

Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette Recipe

Isn't smoked salmon good enough to be on its own? That's the question I asked when I gazed upon this recipe from the BBC, which paired smoked salmon with shrimp. Though it seems a little unnecessary at first, the two items actually play well together; the thinly sliced salty salmon complements the plump sweet shrimp.

Along with two kinds of seafood, there are also two sauces: a horseradish and crème fraiche mixture, and a honey, ginger, and lime dressing. The former is dolloped on the seafood, while the latter is mixed with the greens. While I wasn't worried about any of these elements ruining the dish, I did wonder whether there was too much going on. But by the end, I had intentionally mixed everything together, hoping to scoop up bites with all the different elements.

  • Yield:serves 2
  • Active time: 30 minutes
  • Total time:30 minutes


  • 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


  1. 1.

    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.)

  2. 2.

    In a medium-sized bowl, mix together the crème fraiche and horseradish. Season to taste with salt and pepper

  3. 3.

    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.

  4. 4.

    In a large bowl, toss the lettuce with about half of the dressing. Add more of the dressing if the lettuce seems underdressed.

  5. 5.

    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.