Prawn and Cucumber Salad
A light and attractive starter for a summer dinner party. Dill adds a pleasant flavour to all types offish, and the feathery fronds of the fresh herb make a pretty garnish.
Ingredients
- 1 cucumber thinly sliced
- salt and pepper
- 3 tbsp white wine vinegar
- 1/2 oz sugar
- 8 oz peeled cooked prawns thawed if frozen
- 2 tbsp chopped fresh dill or 1 tsp dried
- 1 tbsp snipped fresh chives optional
- 5 floz fresh soured cream
- chopped fresh dill or chives to garnish
Instructions
- Put the cucumber slices in a colander, sprinkling each layer with salt. Cover with a plate and weigh down. Leave to drain for 30 minutes.
- Meanwhile, put the vinegar, 45 ml (3 tbsp) water and sugar in a small saucepan and heat gently until the sugar dissolves. Boil for 1 minute, then remove from the heat and leave to cool.
- Rinse the cucumber under cold running water and pat dry. Place in a bowl with the prawns and half of the dill. Pour over the cold vinegar mixture. Cover and chill for at least 30 minutes or overnight.
- Just before serving, mix the remaining dill and the chives with the soured cream and season with salt and pepper. Spoon the prawns and cucumber on to four plates and top each with a spoonful of the flavoured soured cream. Garnish with dill or chives and serve with crusty granary bread.
Calories: 145 kcal
Carbohydrates: 6 g
Protein: 13 g
Fat: 8g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 100 mg
Potassium: 312 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 332 IU
Vitamin C: 3 mg
Calcium: 89 mg
Iron: 1 mg