Butter-toasted white bread with prawns and avocado cream - Prawn canapés
Recipe for delicious little prawn canapés — perfect as an appetiser or starter.This quantity serves 4 people with 3 each; if there are other canapés on offer, it stretches to 6-8 people.
Servings 4 people
Ingredients
- 6 slices white bread
- 170 g prawns - drained weight small cooked, peeled prawns, e.g. from a jar or tub
- Fresh dill
- Frisée lettuce (optional)
- Butter, for toasting the bread
Avocado cream
- 2 avocados
- 1-2 tbsp crème fraîche
- 2 tbsp freshly chopped dill
- 1/2 lemon, juice of
- Salt and pepper
Instructions
Avocado cream
- Put the diced avocado, crème fraîche, dill and lemon juice in a mini chopper or similar, and blend until you have a completely smooth cream.Season to taste with salt and pepper and set aside.*You may find it easier to spoon the avocado cream into a piping bag — that makes it easy to portion onto the bread rounds.
Prawn canapés with avocado cream
- Rinse the prawns thoroughly, remove any bits of shell and pat them dry on kitchen paper.
- Cut out 12 rounds from the bread slices, about 4 cm in diameter.
- Melt a little butter in a frying pan over medium heat, and fry the bread rounds until crisp and golden on both sides — about 3 min. on each side. Then let them rest on a little kitchen paper; they must not be hot when topped with avocado and prawns.
- Top the bread rounds with a generous layer of avocado cream, frisée if using, prawns and fresh dill. Finish with a little freshly ground pepper before serving, if you like.