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Prawns and Cucumber Salad with Horseradish Mayo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant prawn and cucumber salad with horseradish mayo is a sophisticated take on a classic seafood dish. By poaching small, sweet prawns in a fragrant citrus and herb-infused broth, you ensure a delicate texture that pairs perfectly with the crunch of fresh cucumber. The dairy-free mayonnaise dressing is lifted with the heat of prepared horseradish and the aniseed notes of fresh tarragon, creating a vibrant flavour profile that feels both nostalgic and modern.

As a light dairy-free recipe, this dish is an excellent choice for a summer lunch or a refined starter for a dinner party. The component parts can be prepared up to eight hours in advance, making it a stress-free option for entertaining. Serve it chilled on its own, or piled onto toasted sourdough for a more substantial meal that is naturally high in protein and full of fresh, savoury appeal.

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Ingredients for Prawns and Cucumber Salad with Horseradish Mayo

  • 240ml mayonnaise

  • 60ml (or more) prepared horseradish

  • 2 teaspoons white wine vinegar

  • 3 tablespoons kosher salt plus more

  • Freshly ground black pepper

  • 1 tablespoon chopped fresh tarragon

  • 1/2 bunch dill

  • 1 shallot, halved

  • 10 whole black peppercorns

  • 1 bay leaf

  • 1 lemon, halved

  • 450g frozen, thawed shelled wild Maine prawns or small prawns (preferably wild American) cut into 1/2" pieces

  • 120ml unpeeled English or Persian cucumber cut into 1/4" pieces

How to make Prawns and Cucumber Salad with Horseradish Mayo

Whisk mayonnaise, 60ml horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.

line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 2.8L water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.

Working in batches, place prawns in a sieve and poach, shaking sieve occasionally, until prawns just begin to curl and turn opaque, 15-20 seconds. Transfer to prepared sheet; let cool.

Combine cucumber, prawns, and 60ml horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill prawns and remaining mayonnaise separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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