Prawn Sandwiches with Tarragon and Fennel Mayo
Photography by Josh Griggs.
Sandwiches are always well received at parties and these tasty little prawn and fennel bites should fit the bill nicely.
INGREDIENTS
250 grams small cooked prawns, roughly chopped
14 slices sandwich bread, crusts cut off
soft butter for spreading
Mayonnaise
½ cup good-quality mayonnaise
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1 clove garlic, crushed
finely grated zest 1 lemon
1 tablespoon lemon juice
½ cup julienned or very finely diced fennel, fronds reserved
sea salt and ground pepper
METHOD
Mayonnaise: Combine all the ingredients in a bowl and season with salt and pepper. Fold in the prawns.
To assemble: Butter all the bread. Place 2 teaspoons of filling in a line across the centre of each piece, leaving a small border, then fold over and pinch the sides together firmly to seal. Cut in half and arrange cut-side up on a serving tray. Garnish with reserved fennel fronds. Makes 28 halves
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!