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Prawn roll with cucumber and dill

Prawn roll with cucumber and dill

Total Time
10 min
10 min
Turn this dish into a meal fit for company by doubling the prawn mixture and serving it in lettuce cups, accompanied by glasses of crisp white wine. Feeling fancy? Replace prawns with chopped cooked lobster.


Cooked peeled prawns

60 g, chopped

Lebanese cucumber

½ medium, chopped

Low-fat mayonnaise

2 tsp

Fresh dill

2 tsp, chopped, plus extra to serve

Red onion

¼ small, finely chopped

Lemon juice

¼ tsp, fresh

Celery salt

1 pinch

White bread roll

70 g, long, split, toasted, (1 x 70g roll)


  1. Combine prawns, cucumber, mayonnaise, dill, onion, lemon juice and celery salt in a small bowl. Season with salt and pepper.
  2. To serve, fill roll with the prawn mixture and sprinkle with extra dill.


PREP TIP: Prawn filling can be prepared up to 2 hours ahead. Store covered in the fridge. Fill the roll just before serving to prevent bread becoming soggy.