Mini Prawn Cocktails

When I was  a child the prawn cocktail, was, to me, the height of sophistication. Mum's marie rose sauce is still better than mine - and definitely as good as those halcyon days at the Berni Inn!!
I still love prawns, and, secretly, still love a prawn cocktail.
What's not to like??
This uses all the same flavours, but this comes as finger food.

Ingredients:-

4 little gem lettuces
500g prawns
200 ml mayonnaise
3 tbsp tomato ketchup
1 tbsp lemon juice
Worcestershire sauce
Salt and pepper

1 Firstly I remove the outer leaves of the little gems.
2 Cut off the bottom of the lettuce, and separate the leaves - you are going to use the leaves to serve the prawns - so keep going until the get too small.
3 Wash the leaves and leave to dry on kitchen paper.
4 Meanwhile make the marie rose sauce. The only thing that is important here is to add everything to taste. Put the mayo and tomato ketchup in a bowl and mix, add the lemon juice to taste, and a few drops of Worcestershire sauce, which adds a background hint of heat.
5 Season the sauce and then add your prawns and mix well.
6 Next - fill the leaves - as the number of leaves you get can vary to generally fill all of them with a little of the mixture -and then go back and top up until I have run out - which save you have too much in some - and not enough in others.
7 The will keep happily in the fridge for a few hours without losing the crispness of the leaves.

Smoked Salmon Pin Wheels

Party food is my favourite food to make. This is a really simple dish - that looks great on a plate - and makes smoked salmon 'go' a bit further.
A great canape, or as part of a mixed seafood starter.
Not so much a recipe - just an assembly line - no cooking involved.
I generally do some with spinach, and others without - which give a mixture in the presentation.

I haven't given measurements - and it can be scaled up or down depending on how much salmon you have, a small pack of smoked salmon will do two - three wraps.
Ingredients:-

Smoked Salmon thinly sliced
Spinach - washed and ready to use
Cream Cheese (eg Philadelphia)
Wholemeal wraps
Salt and pepper

1 Open the wrap and spread a layer of cream cheese over the entire surface.
2 If using, lay spinach leaves on the cheese in a single layer - to approximately 3/4 of the way across the wrap.
3 Spread a very thin layer of smoked salmon approximately half way across the wrap.
4 Season with salt and black pepper
5 Roll the wrap tightly from the end with all three layers, across the the edge with just cheese.
6 Once rolled, wrap in cling film, tighten the ends, and chill in the fridge - this helps form the wrap, and will help it hold together when cut in to slices.
7 When you are ready to serve take off the cling film and cut the wrap into slices.