12 large prawns, cooked, de shelled, and deveined
2 leaves lettuce shredded
1 avocado, peeled, de seeded, and cut into 1 cm dice
2 sprigs dill
1 tablespoon, salmon roe (optional)
¼ cup good quality organic mayonnaise (or home made if you prefer)
1 tab tomato sauce
3 drops Tabasco
1 tsp Worcestershire sauce
1 tsp lemon juice
To make the sauce
Mix the above ingredients together.
Season to taste.
Store in the refrigerator, in a sealed container
This sauce can be made a day or two in advance
To assemble the cocktail
Presentation is the most important thing to consider when serving this dish so use the best looking glass or bowl that you have.
Arrange the lettuce in the bottom of the glass, and then cover with the avocado; it’s a good idea to add a squeeze of lemon to the avocado to stop from going brown
Add a little salt and pepper to season the avocado
Cut the prawns into bite size pieces, but not too small, and arrange on top of the avocado
When you are ready to serve, spoon on the cocktail sauce carefully so the dish doesn’t look messy
Arrange the sprig of dill on top and the salmon roe.
Serve with champagne and silky underwear, or none if you desire