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Smoked Salmon & Prawn Paupiettes - Easy and Elegant Seafood Dish

Smoked Salmon & Prawn Paupiettes - Easy and Elegant Seafood Dish

Introduction to Smoked Salmon & Prawn Paupiettes

The Allure of Combining Smoked Salmon and Prawns

The fusion of smoked salmon and prawns in paupiettes is a culinary delight that captures the essence of the sea. This combination is celebrated for its harmonious blend of flavors and textures. Smoked salmon, with its rich, smoky undertones, complements the delicate, sweet taste of prawns perfectly. The contrast between the soft, buttery salmon and the firm, juicy prawns creates a mouthwatering experience. This pairing is not just about taste; it's a testament to the creativity and innovation in the culinary world, where two seemingly distinct seafood flavors come together to create something truly extraordinary.

Brief History and Cultural Significance

Smoked salmon has a storied history, deeply rooted in the traditions of indigenous peoples of the Pacific Northwest and Northern Europe, where it was originally prepared as a means of preservation. Over time, it evolved into a gourmet ingredient beloved across the globe. Prawns, enjoyed worldwide, have been a staple in coastal cuisines, celebrated for their versatility and ability to absorb flavors. The creation of smoked salmon and prawn paupiettes is a nod to this rich heritage, marrying the old with the new. This dish not only pays homage to the traditional methods of preparing these ingredients but also symbolizes the blending of cultures and techniques, resulting in a dish that is both sophisticated and steeped in history.

Smoked Salmon & Prawn Paupiettes with Salad: A Delightful Fusion

Ingredients 🛒

For the Paupiettes:

  • Smoked Salmon slices
  • Pre-cooked Prawns

For the Cocktail Sauce:

  • 3 Tbls Mayonnaise
  • 1 Tbls Ketchup
  • Pinch of Sweet Paprika
  • Few drops of Worcestershire sauce
  • Few drops of Lemon juice
  • Ground Pepper to taste

For the Salad:

  • Lettuce (as the bed for the salad)
  • Marinated Artichokes
  • Feta Cheese
  • Beetroot
  • Cucumber
  • Olives
  • Bell Pepper
  • Tomatoes
  • Croutons
  • Fresh chopped chives for garnish


  1. Prepare the Cocktail Sauce:

    • In a mixing bowl, combine mayonnaise, ketchup, sweet paprika, Worcestershire sauce, lemon juice, and ground pepper. Mix well until all ingredients are fully integrated.
  2. Mix Prawns with Sauce:

    • Add the pre-cooked prawns to the cocktail sauce. Stir gently until the prawns are evenly coated with the sauce.
  3. Assemble the Paupiettes:

    • Lay out a large piece of cling film on a flat surface. Place one or two slices of smoked salmon on the cling film, depending on their size.
    • Spoon some of the prawn and sauce mixture onto the center of the smoked salmon slices.
    • Carefully roll the smoked salmon over the prawn mixture, using the cling film to help form a tight roll.
    • Wrap the rolled salmon and prawn paupiette in the cling film securely. Repeat this process for the remaining salmon slices and prawn mixture.
  4. Chill:

    • Place the wrapped paupiettes in the refrigerator for at least 1 hour, or until you're ready to serve. This chilling time allows the flavors to meld together and the paupiettes to firm up, making them easier to slice if desired.
  5. Prepare the Salad:

    • While the paupiettes are chilling, prepare the salad by arranging lettuce as the base on the serving plates.
    • Top the lettuce with marinated artichokes, crumbled feta cheese, sliced beetroot, cucumber, olives, bell pepper, tomatoes, and croutons.
  6. Serve:

    • Once ready to serve, remove the paupiettes from the refrigerator. Unwrap the cling film and place the paupiettes on the prepared salad bed.
    • Garnish with fresh chopped chives for an added touch of flavor and color.
  7. Enjoy:

    • Your smoked salmon and prawn paupiettes with salad are now ready to be enjoyed. This dish combines the smoky richness of salmon with the fresh zest of prawns, complemented by a vibrant salad, making it a perfect meal for any occasion.

Frequently Asked Questions about Smoked Salmon & Prawn Paupiettes

Can I make Smoked Salmon & Prawn Paupiettes in advance?

Yes, you can prepare Smoked Salmon & Prawn Paupiettes ahead of time. Assemble the paupiettes and store them in the refrigerator, wrapped tightly in cling film, for up to 24 hours before you plan to serve them. This not only allows the flavors to meld together beautifully but also makes them a convenient option for entertaining.

What are the best sides to serve with this dish?

Smoked Salmon & Prawn Paupiettes pair wonderfully with a variety of sides. A fresh, crisp salad as outlined in the recipe provides a light and refreshing contrast to the richness of the seafood. Other great options include asparagus spears, sautéed spinach, or a quinoa salad. For a heartier side, consider serving with a slice of artisan bread or a side of roasted baby potatoes.

How can I ensure my paupiettes hold together well?

The key to ensuring your paupiettes hold together is to wrap them tightly in cling film after rolling. Chill them in the refrigerator for at least an hour before serving, as this helps them firm up. If you're slicing them before serving, placing them in the freezer for about 30 minutes can make the slicing process easier and cleaner.

Are there any variations to the cocktail sauce?

Absolutely! The cocktail sauce can be tailored to suit your taste preferences. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper. If you prefer a tangier flavor, increase the amount of lemon juice. For a sweeter variation, a small amount of honey can balance the tanginess. Feel free to experiment with the sauce to find your perfect blend.

Can I use fresh salmon instead of smoked?

Using fresh salmon instead of smoked will result in a different flavor profile and texture. Fresh salmon would need to be cooked before being used in the paupiettes, which could be an interesting variation but would no longer be a no-cook recipe. If you choose to use fresh salmon, consider lightly poaching or grilling it before assembling the paupiettes.


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