Prawn, fennel & tarragon sandwiches

Prawn, fennel & tarragon sandwiches

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Go gourmet behind these dainty squares filled with creamy herbed prawns.

The ingredient of Prawn, fennel & tarragon sandwiches

  1. 1 baby fennel bulb
  2. 600g cooked prawns, peeled, deveined, scratchily chopped
  3. 65g (1/4 cup) whole-egg mayonnaise
  4. 1 tbsp chopped open tarragon (sere note)
  5. 1 tsp well-ventilated light lemon juice
  6. 6 slices lively white bread, crusts removed
  7. Whole-egg mayonnaise, new

The instruction how to make Prawn, fennel & tarragon sandwiches

  1. Trim the fennel, reserving the fronds. Finely chop the fennel. adjoin the prawn, chopped fennel, mayonnaise, tarragon and lemon juice in a bowl. Season later than salt and pepper.
  2. loan the bread behind the other mayonnaise. Divide the prawn merger in the middle of half the bread slices. summit zenith like the enduring surviving bread. Cut each sandwich into quarters. Place the sandwiches nearly a serving platter and peak in imitation of the reserved fennel fronds.

Nutritions of Prawn, fennel & tarragon sandwiches

calories: 274.85 calories
fatContent: 14 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 20 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 26 grams protein
cholesterolContent:
sodiumContent:

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