- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 tsp Dijon mustard
- 2 tbsp finely chopped chives, plus extra to serve
- 2 tbsp finely chopped dill, plus extra to serve
- ½ lemon, finely zested
- Salt and black pepper
- 300 g cooked, peeled prawns
- 100 g picked crab meat
- Thick slices of sourdough, to serve
- 50 g butter, softened
- Salmon roe, lemon wedges, to serve
Instructions
- Add the mayonnaise, sour cream, mustard, herbs and lemon zest to a medium bowl, season well with salt and pepper and mix to combine.
- Roughly chop the prawns. Gently mix the prawns, crab and herbs through the mayonnaise mixture.
- Grill the sourdough until toasted, then trim away the crust. Generously butter the toast and top with the seafood mixture. Add more herbs on top and finish with a bit of salmon roe. Serve with lemon wedges on the side.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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