This take on the traditional prawn cocktail uses creme fraiche instead of mayonnaise for a lighter Marie Rose style sauce.
1kg cooked cold-water prawns, defrosted if frozen
3 avocados, peeled and stone removed
Grated zest and juice of 1 lemon, plus slices to serve
4 heads of romaine lettuce, chopped
Fresh dill, to garnish
For the dressing
Large bunch of chives, finely chopped
250ml crème fraiche
1 tsp. Dijon mustard
Salt and pepper
Slice the tomatoes and remove the seeds and juice.
Cut the avocado into large dices and toss with the lemon zest and juice.
Make the dressing: combine the chopped chives, creme fraiche and Dijon mustard. Season with salt and pepper.
Mix the lettuce with the tomatoes and avocado, season with salt and pepper and place into cocktail glasses.
Top with the cold-water prawns and a dollop of the dressing. Serve garnished with fresh dill and a slice of lemon.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/