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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