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Prawn, fennel & tarragon sandwiches
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Prep Time:
20 minutes
20 minutes
Cook Time:
Total Time:
20 minutes
20 minutes
Elevate your meal with these elegant prawn-filled squares.
Ingredients:
- 1 baby fennel bulb
- 600g cooked prawns, peeled, deveined, coarsely chopped
- 65g (1/4 cup) whole-egg mayonnaise
- 20.00 ml chopped fresh tarragon (sere note)
- 5.30 gm fresh lemon juice
- 6 slices fresh white bread, crusts removed
- Whole-egg mayonnaise, extra
Instructions:
- Prepare the fennel by trimming and saving the fronds. Finely chop it. Then, mix the prawns, chopped fennel, mayonnaise, tarragon, and lemon juice together in a bowl. Season with salt and pepper.
- Spread the bread generously with the extra mayonnaise. Distribute the prawn mixture evenly on half of the bread slices. Cover with the remaining bread slices. Cut the sandwiches into quarters and arrange them on a serving platter. Garnish with the reserved fennel fronds.
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