• Soda bread , buttered, cut into squares
  • Small bowl of cooked prawns
  • Hard boiled egg, cut into slices

Dill Mayonnaise

  • 300ml Newgrange Gold Rapeseed Oil
  • 2 egg yolks, room temperature
  • 1 tablespoon white wine vinegar
  • 1 tsp salt
  • lemon juice to taste
  • 1 tablespoon fresh or dried dill, chopped


  1. Whisk the egg yolks in a bowl, then add the vinegar and salt, whisking to combine.
  2. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.
  3. Continue to gradually add the remaining oil, whisking continuously. Add a squeeze of lemon juice to taste.
  4. Fold in the dill. If it is too stiff add a few drops of water.
  5. Store in a sterilised jar in the fridge for up to one week.

To Assemble the mini Sandwiches :

  1. Fold smoked salmon squares on top of the buttered bread and place a disc of egg on top. Add a few prawns and top with mayonnaise. Put a skewer through the middle to secure the sandwich.

Goes very well with a glass of festive fizz !