We all know a Christmas spread isn’t complete without seafood, so step up your prawn cocktail game with this epic cob recipe!

Ingredients

1 Bakers Delight White Cob
150g smoked salmon, roughly chopped plus extra for serving
250g sour cream
250g cream cheese, room temperature
1pkt/30g spring veg simmer soup powder
1 handful dill, chopped
1/2 tsp cracked pepper
Skewers
25 cooked prawns, tails on
Pickled onions, to garnish
Mini gherkins, to garnish
Olives, to garnish
Lemon slices, to garnish
1 avocado, seed/skin removed and cut into thick slices, to garnish
Baby gem lettuce, halved to garnish
Cocktail umbrellas, for garnish

Method

Meatballs

STEP 1

Turn on BBQ to medium/high setting

No BBQ? No worries! This recipe works just as well in a moderate oven for 30 minutes too

STEP 2

Place Cob Loaf onto two pieces of foil and using a bread knife carefully slice off the top

STEP 3

Gently pull out the bread filling to create a bowl, keeping the walls approximately 1-2 centimeter thick

STEP 4

Place the torn filling in some foil and fold into a parcel. Set aside

STEP 5

For the filling, place smoked salmon, sour cream, cream cheese, simmer soup powder, dill and cracked pepper in a medium bowl. Using a spoon, stir to combine thoroughly

STEP 6

Pour salmon filling into cob, place cob lid on top. Wrap with foil and place in the BBQ along with the bread filling parcel. Close BBQ lid and cook for 30 minutes

STEP 7

In the meantime, create a few fun skewers with some prawns, pickled onions, mini gherkins, olives and lemons

STEP 8

Remove parcels from BBQ. Carefully unwrap the cob and remove the lid. Place on serving platter and decorate with alternating prawns and avocado around the edge

STEP 9

Top with salmon, baby gem lettuce halves, skewers and umbrellas for garnish

STEP 10

Serve immediately alongside the toasted torn bread

Why not try making individual Prawn Cocktail Cobs? We love this recipe with our White Round Rolls or Sourdough Rolls too