Prawn and Cucumber Cocktail
This appetizer combines the freshness of cucumber, richness of the Sweet Dill Mayonnaise and cream cheese, complemented by tender prawns. Create this elegant dish, suitable for a Christmas menu or all year round.
Contains Shellfish, Eggs, Fish, Milk, Mustard
450g cream cheese
200g Blenders Sweet Dill Mayonnaise
200g cooked and peeled prawns, roughly chopped
10ml of lemon juice
Cooked and peeled tiger prawns, leave the tail on
80g mixed baby leaf
30g tomato concasse
Balsamic glaze to garnish
In a bowl mix the cream cheese and Sweet Dill Mayonnaise. Add the prawns, lemon juice and mix again.
Place the mix in 6 cake rings and freeze for 40 minutes. Using a speed peeler make the cucumber ribbons and place them on some kitchen roll to remove excess moisture.
Remove the mix from the rings and wrap them in the cucumber ribbons, ensuring to work quickly so they do not begin to soften under the heat of your hands.
Drizzle some balsamic on the bottom of the plate. Position the cylinder on the plate and top with three tiger prawns. Add the baby leaf and scatter the tomato concasse randomly on the plate. Sprinkle with smoked paprika and serve immediately.
Optional: Add a drizzle of hot sauce for a spicy kick.