Prawn cocktail tartines recipe
Ingredients
6 slices rye bread
15g (½oz) butter, softened
100g (3½oz) mayonnaise
2 tbsp tomato ketchup
Tabasco sauce, to taste
lemon juice, to taste
200g (7oz) small cooked peeled prawns
12 x small round or curly lettuce leaves
cayenne pepper, to serve
Using a 6cm (2½in) pastry cutter, cut out 12 x 6cm (2½in) rounds of bread. Lightly butter the rounds and top with a lettuce leaf. Make a dressing for the prawns by combining the mayonnaise, ketchup, lemon juice, Tabasco and freshly ground black pepper in a bowl. Put 1 teaspoon of the mayonnaise mixture on each round of bread and top with some prawns. Serve dusted with a little cayenne pepper and a slice of lemon.
