• 15
    MINS
  • Serves
    4
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Prawn & Cucumber on Rye with Horseradish Mayo

A blend of our mayo and horseradish make a tasty topping for prawn and baby spinach on rye


What You'll Need

  • 200g cooked prawns, peeled and deveined
  • 2 tbsp chopped chives
  • 2 tbsp chopped dill
  • 4 slices traditional rye bread, toasted
  • 20g spinach leaves, washed
  • 1 small Lebanese cucumber, washed and thinly sliced
  • lemon wedges to serve
  • ½ cup Praise Whole Egg Mayonnaise
  • 1 tsp horseradish
  • ½ tsp Cornwells White Wine Vinegar
  • 1 tsp lemon juice

What to Do

  1. In a large bowl, whisk together the mayonnaise, horseradish, vinegar and lemon juice and season with salt and pepper. Add more horseradish if desired. Add prawns, chives and dill and toss together.
  2. Top toasted rye bread slices with spinach leaves and cucumber and a large spoonful of prawn mix. Serve with lemon wedge.