Prawn Cocktail Roll or Baguette
Ingredients

100g Anchor Cream Cheese
100ml Anchor UHT Culinary Cream
20ml lemon juice
30g tomato sauce
10g horseradish
20ml worcestershire sauce
salt & pepper, to taste
4 baguettes
250g cooked prawns
2 avocadoes, sliced
2 tomatoes, sliced
100g iceberg lettuce, shredded

 
Method

Heat and mix Anchor Cream Cheese and Anchor UHT Culinary Cream. Add lemon juice, tomato sauce, horseradish, Worcestershire sauce and salt and pepper and mix until smooth.
 
Cut baguette in half and spread with cream cheese mixture. Layer with prawns, avocado, tomato and iceberg lettuce.