These last-minute festive snacks are the perfect appetizer
Ingredients
1 avocado
2 tbsp lemon juice
Salt and freshly ground black pepper
4 slices pumpernickel bread
8 cooked prawns, peeled
¼ cup watercress
1 lemon, quartered, to serve
Method
1. Scoop the flesh from the avocado and roughly mash with a fork. Add the lemon juice and season with salt and pepper to taste.
2. Spread the avocado on the bread and top each slice with two prawns. Garnish with watercress and serve with a wedge of lemon.
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