Salt & Pepper Prawn Cocktail


10 mins

Serves 4 (as a starter)



24 large cooked and peeled tiger prawns
2 baby gem lettuce or 1 coz
2 granny smith apples
Olive oil and a squeeze of lemon juice

For the Marie Rose sauce
2 table spoons mayonnaise
1 tablespoon tomato ketchup
A good dash Worcestershire sauce
A good dash or two tobasco sauce
A small splash of brandy
Juice of ½ orange
Cornish Sea Salt and luxury pepper
Lemon wedges to garnish
1 large pack of lardons
½ tbsp olive oil
50gms unsalted butter
1 Granny Smith apple
120gms Cooked chestnuts
1-2 Generous pinches of Cornish Sea Salt & luxury pepper


A clever Christmas canape that almost look to good to eat


  • In a bowl combine all the ingredients for the Marie Rose sauce, seasoning to taste with Cornish Sea Salt and Luxury pepper
  • Shred the lettuce and dress with a little olive oil and lemon juice
  • Finely dice the apples, peeling first if you feel the need
  • Take 4 wine or martini glasses. Add a dollup of Marie Rose to the bottom of each glass then add a layer of shredded lettuce followed by a layer of diced apple. Arrange 6 prawns in each glass and smother with Marie Rose
  • Finish with a lemon wedge and a pinch of Cornish sea Salt and Luxury pepper

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