This retro classic starter is back and I love it!
ingredients – serves 4
- 150g cooked peeled king prawns
- 120g cooked peeled crayfish tails *you can substitute with smoked salmon or any of your favourite fish or shellfish
- 150g good quality mayonnaise
- 30ml tomato ketchup
- 1tbsp (15ml) brandy
- 1tsp Worcestershire sauce
- 2-4 dashes of Tabasco sauce to your taste
- Maldon salt and freshly ground black pepper
- shredded salad leaves, preferably little gem lettuce
- 1 lemon
- a dusting of cayenne pepper to decorate
- a generous pinch of salad cress
- triangles of buttered granary to serve
method
- In a bowl combine the mayonnaise, ketchup, brandy, Worcestershire and Tabasco sauce, and season to your taste.
- Add the cooked prawns and crayfish tails to the dressing and coat well.
- Layer the washed shredded salad leaves in a glass and carefully spoon over the prawns and crayfish.
- Squeeze over some lemon and divide the rest into wedges.
- Sprinkle with a light dusting of cayenne pepper, top with the salad cress, and serve with the lemon wedges and buttered granary.
