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Spiked with vodka, Nordic dill and a hint of Bloody Mary!
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- 2 tbsp mayonnaise
- 2 tbsp crème fraîche
- 2 tbsp vodka
- 3 tsp tomato ketchup
- Dash of Worcestershire sauce
- Dash of Tabasco
- 1-2 tsp snipped fresh dill
- 1-2 heads little gem lettuce, shredded
- Flesh of 1 avocado
- 2 packs wild atlantic prawns
- Lemon juice
- Sea salt & black pepper
- Cracked pink peppercorns
- 1 sprig of dill
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- Mix the mayonnaise, crème fraîche, vodka, ketchup, Worcestershire sauce and Tabasco to make a sauce.
- Stir in the dill and refrigerate.
- Meanwhile, toss together lettuce and avocado.
- Defrost, drain and pat dry the prawns, season with lemon juice, salt and pepper.
- Layer salad, sauce and prawns in glasses and garnish with cracked pink peppercorns and dill.
- Serve with fresh poppy seed bread
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