PRAWN, DILL & HORSERADISH SALAD BAGUETTE ROLLS

Makes 20

⅓ cup crème fraîche

¼ cup whole egg mayonnaise

2 tsp prepared horseradish

1 tbsp chopped dill

1 tbsp lemon juice

2 eschallots, finely chopped

1kg large cooked prawns, peeled, deveined, chopped

Sea salt flakes and cracked black pepper, for seasoning 1 bunch watercress, trimmed, sprigs picked (see tips, below) 1 baguette (see tips, below)

2 tbsp baby capers, drained

1. Combine crème fraîche, mayonnaise, horseradish, chopped dill, lemon juice and eschallot in a medium bowl. Add prawns and stir to combine. Season.

2. Rinse and drain watercress well. Trim ends off baguette, then cut into 3 even pieces (to make it easier to fill). Slice baguette pieces open horizontally. Spread prawn mixture evenly over bases. Sprinkle with capers and top with sprigs of watercress. Sandwich with top pieces of baguette.

3. Tie baguette pieces at 3cm intervals with string. Cut into thick slices between pieces of string. Arrange on a serving platter. Serve.