- 75ml olive oil
- 150g smoked cooking smoked salmon, roughly cut into 1½cm pieces
- ½ tsp smoked paprika
- 1 onion, peeled and finely chopped
- leek, finely chopped into 1cm cubes (120g net weight)
- 1 red pepper, chopped
- 4 garlic cloves, peeled and crushed
- 4 tsp Cajun spice mix
- 1 tin plum tomatoes, roughly crushed (400g)
- 1½ tsp caster sugar
- Salt and black pepper
- 60ml double cream
- 10g chives, chopped into 1½cm lengths, plus extra chopped to serve
- parmesan cheese
- 350g extra-large king prawns (peeled and de-veined)
Heat two tablespoons of oil in a large saute pan on a medium-high heat. Once hot, add the smoked salmon and paprika, and cook for about three minutes, or until browned and beginning to crisp up. Drain the oil through a sieve into a small bowl, set the salmon (and its oil) aside and return the pan to the heat with another two tablespoons of oil.
Add the onion and leek, and cook until softened and lightly coloured – about five minutes. Add the pepper, garlic and three teaspoons of Cajun spice and cook for a minute, until fragrant.
Add the tomatoes, sugar, salmon, 250ml water, a teaspoon of salt and a good grind of pepper. Bring to a simmer, then turn the heat to medium and cook for 20 minutes, stirring now and then, until thick and rich. Stir through the cream and chives and keep warm until needed.
Pat the prawns dry, toss in a medium bowl with the remaining teaspoon of Cajun spice, a third of a teaspoon of salt and a good grind of pepper, and set aside
Add one and a half teaspoons of oil to a large saute pan on a high heat. Once smoking, add half of the prawns and cook for about three minutes, turning halfway, until browned and cooked through. Transfer to the tomato sauce, add the remaining one and a half teaspoons of oil and repeat with the remaining prawns.
Sprinkle with the extra chives and parmesan. Drizzle with the reserved salmon oil and serve at once.