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- 6 cooked Australian prawns
- 1 avocado
- 1 lemon
- 1 witlof
- Shredded iceberg lettuce
- 1 lebanese cucumber
- 1 small packet smoked salmon
- 1 small jar salmon roe
- 150g good quality mayonnaise
- 20g tomato sauce
- Splash of TST Tolley’s Brandy
- Squeeze of lemon juice
- Dash of Tabasco sauce
- Pinch cayenne pepper
- Dash of worcestershire sauce
Mix sauce ingredients together and set aside. In the bottom of a small glass place a little iceberg lettuce. Layer with a small piece of smoked salmon, then a layer of cucumber and diced avocado. Place a prawn directly in the centre with the tail out. Wedge a piece of witlof behind the prawn and carefully spoon a little cocktail sauce and salmon roe over the top of the prawn. Serve with a wedge of lemon and your favourite glass of bubbles…
Serving Suggestion
Try also serving in a mini bamboo dish.