KING PRAWNS WITH CAPER, MINT & SMOKED ALMOND DRESSING
PREP + COOK TIME 25 MINUTES SERVES 6
1 tablespoon baby capers, rinsed
2 tablespoons finely chopped fresh mint
1 tablespoon lemon juice
1/3“ cup (80ml) extra virgin olive oil
¼ cup (40g) smoked almonds, chopped
24 king prawns, heads removed, split lengthways through the back lemon cheeks, to serve
1 Combine the capers, mint, lemon juice, olive oil and almonds in a small bowl.
2 Heat a char-grill plate or barbecue over high heat.
3 Grill the prawns, shell-side down first, for 1½ minutes on each side or until just cooked through.
4 Transfer prawns to a platter and spoon over some of the dressing. Serve prawns with lemon cheeks and remaining dressing on the side.
SMOKED SALMON PLATTER WITH PICKLED ONIONS
PREP TIME 20 MINUTES SERVES 6-8
1 medium (170g) red onion, sliced finely
1 teaspoon sea salt flakes
2 tablespoons lemon juice
250g crème fraîche 2 (260g) Lebanese cucumbers, sliced into ribbons
1 bunch red radishes, sliced finely
2 tablespoons fresh dill leaves
500g sliced smoked salmon rye crackers, to serve
1 Place onion in a sieve over a bowl or in the sink and sprinkle with the salt. Stand for 5 minutes, tossing onion occasionally to combine with salt.
Esta historia es de la edición Issue 66 2020 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 66 2020 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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