Wednesday, 4 February 2009


  • 200 g cooked king prawns
  • 1 tbsp caviar
  • 2 tbsp half fat creme fraiche
  • 1 tsp tomato paste
  • 1 tsp half fat mayonnaise
  • 3-4 tsp water
  • Bed of fresh rocket
  • salt and ground black pepper to taste.

Mix 1 tsp mayonnaise with tomato paste and some water to make a runny paste. Set aside.
Place washed rocket on a serving plate. Spread 1 tbsp of creme fraiche over the rocket. Then the king prawns and  then, the rest of the 1 tbsp of creme fraiche over the prawns. Top it up with caviar. Decorate with the paste and serve immediately.

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