- 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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