Sesame prawn toasts

Serve this beautiful seafood spread with sesame seeds on fried bread as an appetiser, garnished with cress or sprouts.

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.
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.

Source

6 large green prawns, peeled, deveined

100g smoked trout fillet

4 eschalots, chopped

4 thick slices white bread

3 tbsp sesame seeds

Vegetable oil, to shallow-fry

Mustard cress or snow pea sprout leaves, to garnish

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