Incorporating fish into your weekly meals is always a good idea because it’s packed full of protein, vitamin D and omega-3. This Salmon & Fennel Tray Bake is a delicious spring dish the whole family will enjoy.
Chilled prawn cocktails are perfect for the holidays when combined with sweet rockmelon, cool crisp cucumber, and a simple lime dressing. A trifecta of sweet, salty and sour flavours. The elements of this recipe should be prepared in advance and assembled right before serving. It’s important to serve these very chilled!
1. Prepare the Rockmelon: Using a melon baller, scoop the rockmelon flesh into small balls. Place the melon balls into a medium bowl and toss with the olive oil, lime juice, a sprinkle of flaked sea salt, and freshly ground black pepper. Cover and refrigerate for 1 hour minimum until ready to serve.
2. Prepare the cucumber and lettuce: using a vegetable peeler or mandolin, thinly slice the cucumbers lengthwise into long strips. Place in a small bowl, cover and refrigerate until ready to serve. Thinly slice the iceberg lettuce, cover and refrigerate until ready to serve.
3. Assembly just before serving: Give the chilled melon balls a quick toss in the dressing to distribute the flavours. Then, in the bottom of 6 cocktail glasses, add the chilled sliced iceberg lettuce, several rockmelon balls, and the chilled strips of cucumber (roll up or fold the strips for presentation). Top each glass with two of the chilled prawns and drizzle over any remaining lime dressing. Garnish with fresh basil, a sprinkle of sea salt and black pepper. Serve right away.
Notes: Practice safe food handling. Keep all the elements of this dish really chilled until ready to assemble and serve. Serve the prawn cocktails on a bed of ice. Discard any leftovers. For frozen cooked prawns, defrost as per the package directions and keep chilled until ready to serve. Wash all produce very well before preparing.