Try something a little more sophisticated than the usual prawn cocktail. Serve with plenty of brown bread and butter.
6 tomatoes, skinned, seeds removed, chopped
150g/5½oz soured cream
1 tbsp Tabasco sauce
1 tbsp brandy
1 tbsp chopped fresh dill
1 lime, juice and zest
12-15 cos lettuce leaves, chopped
12 cooked crayfish, 8 peeled, 4 left whole
½ red onion, finely diced
375g/13oz hot smoked salmon
cayenne pepper, to garnish
Mix the tomatoes, mayonnaise, soured cream, Tabasco sauce, brandy, dill, lime juice and zest together in a bowl.
Place some of the cos leaves into the bottom of four cocktail glasses.
Mix the remaining cos leaves with the dressing, peeled crayfish, onion and smoked salmon.
To serve, spoon the crayfish mixture on top of the lettuce, sit one unpeeled crayfish on top and sprinkle over the cayenne pepper.
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