Smoked Salmon and Prawn Stack
This is really quick and easy and yet looks really special. Best of all it is delicious!
All amounts depend on you and how many you are making! The following is good for two stacks using rings of 7cms diameter and 3 1/2 cms deep. (50% fat creme fraiche works better and tastes better that the 3%)
Small prawns about 125g
Smoked salmon trimmings about 120g
Equal quantities of low fat creme fraiche and low fat mayonnaise (or full fat of both if you don’t have to watch the calories!) I used 2 generous tbsps of each
Fresh or dried dill, chopped finely reserving a few fronds for decoration
Wild Rocket leaves and lemon slices to serve
How to do it
- Mix the creme fraiche, mayonnaise and dill to make a thick mixture. They each thicken up when mixed together
- Drain the prawns well and add to the mixture.
- Stir up well so that all the prawns are covered.
- Break up or cut up the smoked salmon trimmings.
- Put the ring on your serving plate and carefully put a thin layer of salmon on the bottom.
- Put a layer of the prawn mixture on top of the salmon.
- Add another layer of salmon.
- Lastly, add another layer of prawns.
- Put to chill for at least half an hour.
- To serve, add a few bits of reserved salmon on top; add a few Wild Rocket leaves and a curled lemon slice.
- Carefully lift the ring directly off the stack. It is very well-behaved and won’t collapse on you.
- You can layer the salmon and prawns in whatever way you like. If you don’t have as much salmon, just use it as the base.
If you find this useful, please click like and/or comment. Feedback is always helpful. Thank you.
October 16, 2019 at 8:35 am
It looks awesome! I will make it!!
October 16, 2019 at 4:14 pm
You’ll love it! xx
December 24, 2018 at 3:13 pm
I have been making this for many years now. Always guaranteed success. I make it on the day. Enjoy
December 24, 2018 at 3:49 pm
Delighted to hear that! We have it as our Christmas Eve lunch these days as we can’t manage three courses. Happy Christmas to you and all the best for 2019. 🙂
December 16, 2015 at 3:40 pm
This is tried and tested and has been our Christmas starter,since we found it
December 16, 2015 at 4:25 pm
Delighted to hear that! 🙂
November 22, 2015 at 10:37 pm
Sounds great – how far ahead can you make it, longest time in the fridge?
November 22, 2015 at 10:53 pm
I have made it in the morning for the evening and it has been perfect but I have never yet made it the day before. I don’t see why not really if your prawns and salmon are well within date and it is kept in the fridge, as I do if it is waiting for just a day. Hope you enjoy it when you make it. It is a standby of ours! 🙂
June 2, 2015 at 5:00 pm
Bravo! AN informative article. I love salmon and prawns and this information will be put to good use. Do you have any recipes for sweet potatoes? I enjoy them and have no idea as to how to prepare it for a meal. I tried micro waving it but it got too dry and congealed as I was eating it. Turned to cement. Enjoy the day. Thank you for sharing your article.
June 2, 2015 at 5:16 pm
Glad you like this recipe. My only Sweet Potato one is Chestnut and Sweet Potato Roast which is delicious! You can find it here https://mybeautfulthings.wordpress.com/recipes-savoury/chestnut-and-sweet-potato-nut-roast/ All the best 🙂
February 16, 2017 at 10:58 pm
Dear Jerry, just checking on sally’s prawn stack, and found your query. As a sweet potato afficionado I can tell you that you can treat them just like ordinary potatoes if you’re still looking for recipes… roasted, boiled and mashed with butter ( and some nutmeg) fried, -delicious as chips in a sour cream dip…
In New Zealand where they’re called kumara, no roast is complete without them…
December 22, 2014 at 9:30 pm
Looks delicious…Im going to make it for starters on Xmas day..beats boring prawn cocktail.Thankyou for recipe
December 22, 2014 at 10:21 pm
So pleased! It is delicious and easy – the best recipe for success! Hope everyone enjoys their starters! Happy Christmas to you and yours 🙂
April 21, 2014 at 6:41 pm
Looks absolutely delicious. i love seafood!
April 26, 2014 at 9:19 am
It is a show stopper and tastes as good as it looks!
Thank you for calling in and taking the time to comment – much appreciated. 🙂