Salmon and Smoked Salmon Stuffed with Paprika Prawns with a Paprika Creme Fraiche Sauce
This is my new favourite dish; excellent hot, warm or cold; quick and easy not only to prepare but also to cook, pretty on the plate and the sauce could hardly be easier.
2 boneless, skinless salmon fillets
40ml full fat creme fraiche
40g peeled prawns
Half tsp. paprika
2 slices smoked salmon
Creme Fraiche Sauce:
150ml full fat creme fraiche
1 tsp. Dijon Mustard
Half tsp. paprika
2 tbsps. dry Vermouth (or white wine)
Begin by patting the prawns dry with kitchen paper
Put the 40ml creme fraiche in a small bowl, mix in the paprika and then stir in the prawns
Put the salmon fillets on a baking tray lined with baking parchment and with a knife make a cut across the top of each fillet. Do not cut all the way through the salmon and leave a 1 cm margin on either side of the cut so that a small pocket is formed in each fillet.
Press the creme fraiche and prawn mixture into the pocket and mound it on top of the fillet too.
Drape a slice of smoked salmon over the top and tuck it underneath the salmon to create a small parcel, as in the photo.
Bake in the oven for 12-15 minutes or until the salmon is opaque but slightly underdone because residual heat will continue to cook it after it comes out of the oven.
Put the teaspoon of Dijon mustard into a small saucepan with the half teaspoon paprika, the creme fraiche and the dry vermouth. Stir together, warm on the hob to simmering (about 30 seconds) and serve with the salmon.
Both the fish and the sauce are very good hot, warm or cold so perfect for entertaining.
If serving cold I would probably throw a few more prawns over the top of the salmon and stir in some chopped fennel fronds from the garden (or dill would be good) to give the dish an extra lovely fresh look.
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