Salmon & prawns with dill & lime aïoli

You can mix the aïoli ahead of time, then just keep it in the fridge until you’re ready to plate up.

TAKES 15 MINUTES • SERVES 8

400g/14oz cooked king prawns, shelled apart from the tail

400g/14oz smoked salmon

140g/5oz good-quality mayonnaise

2 garlic cloves, crushed

2 tbsp chopped dill, plus extra leaves to garnish

juice ½ lime, plus 1 cut into wedges to garnish

granary bread and butter, to serve (optional)

1 Arrange the prawns and salmon on plates.

2 Mix the mayo, garlic and chopped dill, and add lime juice to taste.

3 Put a spoonful of the aïoli on each plate, scatter over the dill leaves, add a wedge of lime and a grinding of pepper. Served with buttered granary bread, if you like.

PER SERVING 248 kcals, protein 24g, carbs 6g, fat 17g, sat fat 3g, fibre none, sugar none, salt 3.54g