Prawn, fennel & tarragon sandwiches
20 min·Australian
Prawn, fennel & tarragon sandwiches
Ingredients
- 1 baby fennel bulb
- 600g cooked prawns, peeled, deveined, coarsely chopped
- 65g (1/4 cup) whole-egg mayonnaise
- 1 tbsp chopped fresh tarragon (sere note)
- 1 tsp fresh lemon juice
- 6 slices fresh white bread, crusts removed
- Whole-egg mayonnaise, extra
Instructions
2 steps
- 1
Trim the fennel, reserving the fronds. Finely chop the fennel. Combine the prawn, chopped fennel, mayonnaise, tarragon and lemon juice in a bowl. Season with salt and pepper.
20 min - 2
Spread the bread with the extra mayonnaise. Divide the prawn mixture between half the bread slices. Top with the remaining bread. Cut each sandwich into quarters. Place the sandwiches on a serving platter and top with the reserved fennel fronds.
Progress
0 / 2 steps
Nutrition
Per serving (based on 6 servings)
Calories
65cal