Mini Baguette with Prawns, Cucumber and Homemade Dill Mayo

Buy your baguettes from your local bakery, make the sarmies, and package just before you head out through the door. 

Makes: 4, Level: med, Time: 15 minutes

Dill Mayo

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • juice of 1 lemon
  • 3 tbsp of dill, finely chopped

When making mayo it is important to have all your ingredients at room temperature and to add the oil very slowly. Beat ingredients slowly in a food processor for 1 minute, then slowly add 450ml of sunflower oil in a thin stream, whilst the food processor continues to beat. When the mayo has begun to thicken, add the remainder of the oil more quickly. Add the lemon juice and dill, and season with salt and pepper. If for some reason your mixture begins to separate, take a fresh yolk in a clean bowl and add the curdled mixture slowly, beating all the time. 

Prawn and Cucumber Baguette

  • 800g fresh prawns, cooked, de-veined and skinned
  • 1 Lebanese cucumber, cut into thick slices
  • 2 good handfuls of rocket, washed

Cut the baguettes in half, lightly butter, place the rocket at the bottom and arrange the cucumbers on top. Top with the prawns and finally add dollops of mayo.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography & Styling C&D Heierli, 
Recipe by Diane Heierli