350 g medium cooked prawns, peeled tails off deveined, roughly chopped
150 g light smoked salmon cream cheese
300 ml pure cream
Finely grated zest of 1 lemon
2 Tbsp lemon juice
¼ cup finely chopped dill
Sea-salt flakes and ground white pepper, to season
2 Tbsp cold water
1½ tsp gelatine powder
12 slices white sandwich bread, crusts removed
Olive oil spray, to grease
1 Lebanese cucumber, finely shredded, to serve
1 can canned pink salmon or lumpfish caviar to serve
- Put prawn, cream cheese, cream,zest and juice in the bowl of a food processor and process until a smooth mixture forms. Stir through dill and season.
- Combine water and gelatine in a small heatproof jug. Stand for 2 minutes or until gelatine is soft. Microwave on high/100% for 30 seconds or until gelatine is dissolved. Stand for 10 minutes. Add to prawn mixture and stir until combined. Pour into six ½-cup capacity glasses. Put on an oven tray. Cover and refrigerate for 2 hours or until set.
- Preheat oven to 180°C. Line an oven tray with baking paper. Using a rolling pin, roll each slice of bread until thin. Spray with olive oil on each side. Cut into 4 triangles and put on prepared tray. Bake for 15 minutes or until golden and crisp. Put glasses with prawn mousse on serving plates. Top with cucumber and caviar, then serve with toasts on the side.