Recipe by Burren Smokehouse   1. Puree mayonnaise, lemon juice, and 4 slices of the smoked salmon in blender or processor until smooth.   2. Spoon mixture over oysters, garnish with strips of remaining smoked salmon.   3. Sprinkle with chives, cover, and refrigerate until serving.     Visit Our Shop

1. With a sharp knife, score down the back of the prawn. Remove the thin, digestive tract with the tip of the knife. Rinse the prawns under running water and pat dry with paper towels. 2. Melt the garlic butter in a large frying pan. Fry over high heat, stirring, for 3 – 4 minutes until the prawns are pink, at the last minute add a pinch of chopped dill and chives. 3. For the spicy cocktail sauce- mix together mayonnaise, olive oil,  lemon juice,  orange juice, paprika, Worcestershire sauce, English mustard, white wine vinegar, chilli sauce, ketchup, and Tabasco sauce. 4. Add finely diced gherkins, red onion, red pepper, green pepper, green olives, parsley, chives, dill, and garlic cloves. 5. Serve immediately on a bed of baby gem leaves with two spoons of cocktails sauce and a lemon wedge, Season with salt and black cracked pepper to taste, cool it down, and place in the fridge for later consumption.   Visit Our Shop