Smoked salmon and king prawn caesar salad

We had an Australian film crew over during the year (2006). Multi-Award-Winning broadcaster, aurthor & presenter of all things gastronomic Lynda Milan visited the Connemara Smokehouse and was filmed to be aired on Fresh TV, when they got home rustling up a fine Smoked Salmon Salad!

Ingredients 2 baby cos lettuce, washed and separated 200g cooked king prawns, peeled with tails intact 200g Connemara Smoked salmon 4 pieces lean prosciutto cooked until crisp 1/2 punnet cherry tomatoes halved 2 organic eggs softly boiled, peeled 20g shaved Parmesan cheese 1 tablespoon chopped parsley Caesar Dressing 1 small clove crushed garlic 2 anchovy fillets smashed 1 tablespoon lemon juice or white wine vinegar 1/2 teaspoon Dijon mustard 1 teaspoon honey or organic maple syrup 200g natural yoghurt with live cultures Freshly ground black pepper

Serving size: Serves 2 Cooking time: Less than 30 minutes Combine the dressing ingredients in a small bowl and set aside. Arrange cos lettuce in large serving bowls then top with prawns, smoked salmon, prosciutto and cherry tomatoes. Top with a halved boiled egg and garnish with parmesan and chopped parsley. Serve the salad with 2-3 tablespoons of the dressing drizzled over the top. This and other Smoked Salmon Recipies on the The Australiam Woman's Weekly