John Whaite salmon parcels with prawns recipe for Christmas Day lunch starter on Lorraine

John Whaite served up salmon parcels with prawns for a Christmas Day lunch starter on today’s episode of Lorraine.

The ingredients are: 340g smoked salmon, 200g full-fat crème fraiche, 200g full-fat cream cheese, 2tsp wholegrain mustard, 2tsp horseradish sauce, Zest of 1 lime, 1 tbsp capers, chopped, 2 pickled cucumbers, finely chopped, 1 tbsp tomato ketchup, Small handful fresh parsley, finely chopped, 8 cooked king prawns, shells and heads removed and Few sprigs fresh dill.