Warm seafood salad with crème fraîche, chilli and potato cakes

This speedy salad is the perfect thing for a healthy midweek lunch

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Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 4


4 Irish potato cakes

1 tbsp butter, softened

1 tbsp olive oil

250g fresh queen scallops or raw tiger prawns (or use a mixture)

2 handfuls rocket leaves

Good squeeze fresh lime or lemon juice

2 tbsp sweet chilli sauce

1 red chilli, seeded and sliced

4 tbsp crème fraîche


1.     Preheat the grill to medium and lightly toast the potato cakes on both sides. Spread each one with butter and cut into slices.

2.     Meanwhile, heat the olive oil in a large non-stick frying pan and sauté the scallops and/or prawns for just a few minutes until caramelised. Season to taste and remove from the heat.

3.     Divide the potato cake slices among the plates and scatter over the rocket. Add the scallops and/or prawns. Mix the lime or lemon juice into the chilli sauce and use to drizzle on top. To serve, sprinkle the red chilli on top and finish each one with a tablespoon of crème fraîche.

Recipe and image courtesy of


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