Impress your guests with these seafood sliders, complete with an easy remoulade sauce.
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Heat the rolls following packet directions. Split the rolls horizontally (don’t cut all the way through).
Meanwhile, to make the remoulade sauce, in a medium bowl, whisk the mayonnaise, sour cream, spring onion, garlic, mustard, dill, parsley, capers, lemon juice, horseradish cream, lemon rind, paprika and Tabasco sauce. Season.
Spread cut sides of the rolls with butter. Fold prawns and celery through the remoulade sauce. Fill the rolls with lettuce and prawn mixture and serve immediately.
COOK. STORE. SAVE.
You’ll have sour cream and herbs left over from this recipe. For bite-size jacket potatoes, spoon the sour cream over roasted whole baby potatoes and sprinkle with chopped dill and parsley.