20m
prep
10m
cook- makes 12
Contains gluten, fish, shellfish, soy and sesame.
Serve this beautiful seafood spread with sesame seeds on fried bread as an appetiser, garnished with cress or sprouts.
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7
Ingredients -
2
Method Steps
7 Ingredients
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6 large green prawns, peeled, deveined
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100g smoked trout fillet
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4 eschalots, chopped
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4 thick slices white bread
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3 tbsp sesame seeds
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Vegetable oil, to shallow-fry
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Mustard cress or snow pea sprout leaves, to garnish (see Notes)
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Select all ingredients
2 Method Steps
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Place prawns, trout and eschalots in a food processor, season with salt and pepper, and process to combine. Spread the mixture onto the bread and cut into fingers, discarding crusts. Coat the tops with sesame seeds.
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Heat 5cm oil in a deep frypan over medium-high heat. When hot, fry bread for 1 minute each side until golden. Drain on paper towel. Serve as an appetiser, garnished with cress or sprouts.
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Recipe Notes
* Mustard cress is available from selected greengrocers.
Image by Petrina Tinslay
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