Ingredients
- 200 g cooked king prawns
- 150 g smoked salmon
- 1 large cucumber cubed
- 4 baby gem lettuce heads sliced
- 5 tablespoons mayonnaise
- 2 tablespoons yogurt
- 1.5 tablespoons ketchup
- Zest of 1 lemon
- ¼ teaspoon Tabasco sauce
- ¼ teaspoon Worcestershire sauce
- Salt to taste
- Pepper to taste
Instructions
1-Prep Ingredients: First, chop the 150 g smoked salmon and 200 g cooked king prawns, setting aside 4 prawns for decoration later. Cube the 1 large cucumber and slice the 4 baby gem lettuce heads to add crunch.
2-Make Sauce: Next, prepare the creamy sauce by mixing 5 tablespoons ricotta, 2 tablespoons yogurt, 1.5 tablespoons ketchup, the zest of 1 lemon, ¼ teaspoon Tabasco sauce, ¼ teaspoon Worcestershire sauce, and a pinch of salt and pepper until smooth.
3-Assemble: Now, fold the chopped salmon, prawns, cucumber, and lettuce into the sauce, ensuring everything is evenly coated. Chill the mixture for 15 minutes to let the flavors meld. Finally, spoon the mixture into glasses, garnish with the reserved prawns and a baby gem lettuce leaf, and sprinkle with extra black pepper for a finishing touch.
Notes
🥒 Use baby gem lettuce for its crisp texture and sweet flavor that complements the seafood.
🍋 Add fresh lemon zest to the sauce for a bright and zesty kick.
🌿 Substitute regular yogurt with dairy-free yogurt for a dairy-intolerant friendly dish.
