prawn and watercress rolls
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prawn and watercress rolls
  • ½ cup (120g) sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped dill leaves
  • sea salt and cracked black pepper
  • 8 dinner rolls
  • 16 cooked prawns (shrimp), peeled and halved lengthways
  • 2 cups watercress leaves