Chop the smoked salmon and in a bowl mix it with the lime zest. Meanwhile slice the pepper in strips and sauté than allow to cool. In 2 round moulds place the fancy lettuce at the bottom top with the peppers than the salmon and allow to rest in the fridge. Clean the avocado and blend it with the cream cheese and lime juice, top the mixture on the salmon and put it again in the fridge. Sauté the prawns in chilly oil until colored, allow to cool and use as a garnish on top of the cream cheese. Mix well the cranberry, balsamic and oil in a bowl, season and use as a dressing.

Serves 2

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